Oreo-stuffed brownies and a fairytale.

It all started with a brownie!

If my baking story were a fairytale, this is how it would go...


Once upon a time, in a land far far away (okay so Birmingham is physically only a couple of hours away, but in every other way, it's like a whole other universe!) There lived a young woman who had moved back home with her mama and baba and sister after university. Despite a history of baking with their grandmother occasionally, neither girl baked much.


Until one day, the sister; Christiana decided to bake brownies and found this wonderful looking recipe. The brownies were a bit too oily, very sweet, and so gooey that it was impossible to cut them into squares but as neither sister knew any better, they thought they were amazing!


And so they started to make these brownies all the time; for every event they were invited to and for every pot luck lunch organised at work. Over time, they reduced the amount of butter, and increased the amount of chocolate. They started to bake them in a bigger pan, toned down the sugar content a notch and replaced caster sugar with brown sugar. 
And so, our signature brownie was born! I love these brownies! And I always compare other brownies to this one. After making them oh, about a hundred times, I decided to try my hand at a few other recipes and that, my friends, is how my love of baking was born.


There is so much that can be done with brownies so it's about to get very browni-exciting up on this blog! Ha ha, like what I did there?


First off are these Oreo stuffed brownies. These are nice and simple.


Ingredients


1 portion of this brownie recipe (minus the white and milk chocolate chunks). Also, reduce the flour to 150g.
As many Oreo cookies as you need - I used 24 (almost two packs).


1 - Make brownie batter as per recipe (minus the last step which is folding in the milk and white chocolate chunks) and spread half of the batter on the bottom on your baking tin
2 - Arrange the Oreos over the brownie batter side-by-side and in one layer

3 - Pour the remaining brownie batter over the cookies and spread in an even layer to cover the cookies.
4 - Bake in a pre-heated 170C/ Gas Mark 3 / 325F oven for about 25 minutes or until a toothpick inserted comes out clean.

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Lemon Blueberry Buckle

Hey hey! Sorry I've been AWOL for a bit. Okay, okay, about three weeks *shamefaced*. In my defence, I've been very very busy. But I'll also admit that I could have found some time somewhere to shoot off a quick post. Especially since I made this over a month ago and I've had the pictures ready to go the whole time.


Yup, I could have cleared some 'Cougar Town' from my schedule just long enough to write this. But have you seen 'Cougar Town'???? It's my new TV obsession! It's funny, not too deep and each episode is only 20 minutes long (which is great if you get restless when you sit still for too long. Like me. Not like anyone I know)! Plus it has Josh Hopkins who was in 'Ally McBeal' for a few episodes towards the end; but just long enough for me to fall in love with him *sigh*.


Anyway, I present you with yet more lemon. This time a Lemon Blueberry Buckle. If you're wondering what a Buckle is - because I totally did - it is a cake with a crumble topping. Now, I'm convinced that a crumble topping makes everything taste good - case in point fruit. Crumble makes fruit taste GOOD - so this was bound to be a winner. The cake is so delicately soft and so full of flavour and the crumble topping? Well, it is crumble topping so it rocks.


Anyway, try it! And I promise I won't stay away for so long next time!


(Recipe from The Novice Chef)
Yields - About 20 servings


Ingredients


Crumb Topping
1 cup flour
2/3 cup sugar
1/4 teaspoon salt
Zest of 2 lemons
113g butter, cubed, at room temperature


Cake
170g butter, at room temperature, plus extra for greasing the pan
3 cups plus 4 tablespoons flour
2 tsps baking soda
1 tsp salt
1/2 teaspoon ground nutmeg
1 1/2 cups sugar
Zest and juice of 2 lemons
4 eggs
1 cup vegetable oil
5 cups blueberries, fresh or frozen, divided into two lots
crumb topping, chilled


For Crumb Topping:
1 - In a medium bowl, whisk together the flour, sugar, salt and lemon zest.
2 - Add the butter, using a fork or your fingers to cut in the butter until it is reduced to the size of peas. Loosely cover the bowl, and place it in the freezer while you mix the cake batter.
For the Cake:
3 - Heat the oven to 180C / Gas Mark 4 / 180F. Lightly grease a 33 x 23cm baking tin
4 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt and nutmeg
5 - In a large bowl with a hand mixer, cream together the butter, sugar and lemon zest until the mixture is light and fluffy; about 3 - 5 minutes.
6 - Add the lemon juice and eggs, one at a time, scraping down the sides of the bowl after each addition.
7 - Stir the flour mixture into the bowl, a third at a time, alternating with the oil, until both the flour mixture and oil are evenly incorporated into the batter.
8 - Gently fold 1 cup of blueberries into the batter
9 - Spread the batter into the prepared pan and distribute the remaining blueberries evenly over the top of the batter. 

Remove the crumb topping from the freezer and sprinkle it over the berries.

10 - Bake the cake until it is lightly golden and firm on top, and a toothpick inserted in the center comes out clean, about 45 - 50 minutes. Rotate the pan halfway through for even baking.
11 - Remove the cake from the oven and cool to room temperature before cutting.
The cake will keep at room temperature for 2 to 3 days, covered in plastic wrap.

Cinnamon Sugar Pull-Apart Bread + Giveaway Winner

First things first. The winner of my giveaway was comment number 9; Pretty Lashes! Congratulations! You win a copy of 'Indulgence cupcakes: A Fine Selection of Sweet Treats'. Please send me an e-mail (vickii373@aol.com) with your name and address so that I can post the book to you.

True Random Number GeneratorMin: Max: Result:9Powered by RANDOM.ORG

Now onto business! 
The business of baking, that is. 
And eating. 
Because obviously if I bake and don't eat, it's a waste. And I'm not wasteful. I was pretty much the opposite of wasteful with this bread because I ate it all myself (which I never do with my baked goods) over the course of a weekend! But me and bread, we've got something special. 


Anyway, I've wanted to make this pretty much since I saw it on Annie's blog. Have I waxed lyrical about Annie yet? If I haven't, let me just take a moment to do so. First of all, she has the same name as my mum which is always a plus. She is also a doctor, has two kids AND pretty much cooks or bakes something new and incredible every day. And then updates her blog at least every couple of days with these wonderful creations and beautiful pictures. She's superwoman right? Yup, I thought so. 


I want to be just like her when I grow up! Except that I'm grown. Dammit, why am I not like her?


Anyway, I've covered my love affair with bread already. Sugar is a given. Cinnamon, you probably know I like from this post so this bread was destined to be made, it was just a question of when. As with all yeast baking, there's a lot of waiting around for rising but it was totally worth it, I'm definitely making it again!


Yield: one 9 x 5" loaf

Ingredients

For the dough:

2¾ cups plain flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs

For the filling:

4 tbsp. unsalted butter

3/4 cup sugar

2 tsp. ground cinnamon

½ tsp. freshly grated nutmeg

1 - To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook.  
2 - Combine the butter and milk in a small saucepan and heat just until the butter is melted.  Set aside and let cool briefly, until the mixture registers 46-51˚ C on an instant-read thermometer.  (I don't have a thermometer so I let it cool for 5 minutes)
3 - Add the milk mixture, water, vanilla and eggs to the mixer bowl.  

Mix on low speed until a cohesive dough forms.  Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky.  Knead about 3-5 minutes more
 4 - Transfer the dough to a lightly oiled bowl, turning once to coat, and cover.  

Let rise in a warm place until doubled in bulk, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)
5 - While the dough rises, add the butter to a small saucepan and melt until browned. Set aside.
6 - Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.
7 - Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes. Roll the dough out into an approximate 12 x 20 inch rectangle.Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer. (Yes really, use all of it. I've reduced the sugar slightly from the original recipe)

8 - Lightly grease a 9 x 5-inch loaf pan.  Slice the dough vertically into 6 even strips.  

Stack the strips on top of each other and again cut again into 6 equal slices. Stack all the squares on top of each other and set into the prepared loaf pan.  Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.

9 - Preheat the oven to 180C / Gas Mark 4 / 350F.  Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown.  (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.)  Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm. 

Lemon Sugar Cookies and a Giveaway!!!

Let's talk numbers.


At last count, I had about 40 cookbooks on my book shelf...
At least 15 of those, I've never made anything from...
I have another 14 cookbooks biding their time till they become a part of my book family on my Amazon wishlist...
I have about 40 recipes bookmarked on my computer at work...
At least another 200 bookmarked on Ella Mac (my laptop)...


My (very long-winded) point is that I have lots of cook books that are brand new, that I've never cooked/baked from and if I'm honest, probably never will. So I'm going to start to give them away! 
The first book I'm giving away is called 'Indulgence Cupcakes: A Fine Selection of Sweet Treats'. Please see the bottom of this post for details on how to enter the giveaway.

Now, onto today's post. It is another recipe from Sweet Pea's Kitchen - whose recipes are always on point! I'm trying to take advantage of the season known as summer in other countries to make lighter, more refreshing recipes taking advantage of all the lovely fruit around and these fit the bill. Lemon is one of my favourite flavours and these cookies are bursting with it. They're also sweet and light and soft; everything a cookie should be. 


Yield - about 3 dozen cookies


Ingredients
2 and 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Zest of 2 large lemons
1 and 1/2 cups granulated sugar
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies

1 - Preheat oven to 180C / Gas Mark 4 / 350F. Line baking sheets with parchment paper or silicone baking mats
2 - In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside
3 - Using an electric mixer, beat the butter and sugar until smooth and creamy. Add lemon zest, egg, vanilla extract and lemon juice; beat at medium speed until combined, about 30 seconds.

4 - Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
5 - Place the 1/2 cup sugar for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart

6 - Bake until the cookies are slightly brown around the edges and their centers are just set and lightly coloured, 8 - 10 minutes.
7 - Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer them to a wire rack and cool to room temperature. Store in an airtight container at room temperature.


To keep cookies soft, store them with a slice of bread in an air tight container.


Now for the GIVEAWAY!

I'm giving away the copy of 'Indulgence Cupcakes: A Fine Selection of Sweet Treats' There is one mandatory way to enter and additional ways to gain entries into the giveaway (Tip: Each comment only counts as one entry so you're giving yourself more chances if you leave different comments for each entry. e.g. Answer the question in one comment. Tell me you're following me in a different comment etc)


CLOSING DATE - Midnight on FRIDAY 5th August


Rules and How to Enter
1) Giveaway is open to everyone with a UK mailing address
2) For the mandatory way to enter, leave a comment below telling me what your favourite cupcake flavour is.
3) For another entry, follow my blog using the Google Friend Connect 'Follow' button on the right of my blog. Leave a separate comment to tell me you have done this or if you are already following.
4) For yet another entry, follow me on Twitter @vickii373 and leave a comment here to tell me you are following me on Twitter and what your username is. Let me know if you're already following me.


GOOD LUCK!!!!

Orange Pound Cake and Me, Me, Me!

I know you guys lie awake at night, thinking to yourselves; "What I want most in the world is to know more about Vickii ..." Well, consider your wish my command, because this post is mostly about me! Ha ha, only kidding. Kind of.  I saw this on another blog (can't remember which one) and thought it would be fun to do - so enjoy, and feel free to judge me as harshly as you want.


Today's post is an orange pound cake that I made for church a few weeks ago when the weather was so lovely, I wanted to bake something with a refreshing zesty flavour. A lot of people thought it was lemon drizzle cake which is interesting as I think it is quite distinctively orange. But either way, it is a gorgeous pound cake. Soft and moist and fabulously citrusy yet not overwhelmingly so. Enjoy!

 1. IF YOU WERE ANOTHER PERSON WOULD YOU BE FRIENDS WITH YOU?

Totally! I'm a great friend.
2. DO YOU USE SARCASM A LOT?
A lot compared to who? Actually, it doesn't matter, yes I use sarcasm a lot. In fact, I think  I'm genetically incapable of opening my mouth without being sarcastic. 
3. DO YOU STILL HAVE YOUR TONSILS?
Yup
4. WHAT IS YOUR FAVORITE LUNCH MEAT?
Does bacon count?
5. WOULD YOU BUNGEE JUMP?
Probably not. I don't really get the point of jumping off somewhere really high just to bounce up and down and dangle after. Jumping out of a plane, now that I get.
6. WHAT IS YOUR FAVORITE CEREAL?
The cereal formerly known as Cinnamon Grahams. I've introduced so many people to it! It is  soooo good that I don't think it can technically be referred to as cereal. More like crunchy dessert.
7. DO YOU UNTIE YOUR SHOES WHEN YOU TAKE THEM OFF?
Only my running shoes because apparently it's bad to tug them off your feet while they're still laced up.
8. WHAT IS YOUR FAVORITE ICE CREAM?
One of the American Ben & Jerry's flavours. I can't choose. That's like asking me to pick a favourite child. (I don't have kids but I imagine that would be hard ;p)
9. RED OR PINK?
Pink - despite vehemently fighting it, it turns out I'm quite a girly girl
10. WHERE DO YOU WANT TO GO ON YOUR NEXT VACATION?
Hawaii. Or Cape Town. I wouldn't say no to Tahiti either. Or Thailand.
11. WHAT COLOR SHOES ARE YOU WEARING?
Camel coloured boots.
12. WHAT WAS THE LAST THING YOU ATE?
A jam sandwich for breakfast.
13. IF YOU WERE A CRAYON, WHAT COLOR WOULD YOU BE?
Yellow!
14. FAVORITE SMELLS?
I have LOTS of favourite smells. The sea. The smell of yummy baking. Stella McCartney's Stella perfume. Jo Malone's Nectarine and Honey perfume. Davidoff's cool water on men. The smell of caramelising onions. Freshly brewed coffee.... I could go on forever
15. WHO WAS THE LAST PERSON YOU TALKED TO ON THE PHONE?
My mum

16. FAVORITE SPORTS TO WATCH?

Football during the World or European cups17. DO YOU WEAR CONTACTS?
Nope

18. SCARY MOVIES OR HAPPY ENDINGS?

Happy endings.
19. LAST MOVIE YOU WATCHED?
Going The Distance. It wasn't as good the second time around.

20. WHAT COLOR SHIRT ARE YOU WEARING?

I'm wearing a strappy top in a colour best described as some shade of yellow.

21. WHAT BOOK ARE YOU READING NOW?

'I'm reading 'The Nanny Returns' - sequel to 'The Nanny Diaries'. I wouldn't recommend it.
22. FAVORITE SOUND?
The sound of waves crashing on a beach.23. WHAT IS THE FARTHEST YOU HAVE BEEN FROM HOME?
Depends on which is further from London; California or Vancouver?

24. WHAT WAS THE LAST THING YOU WATCHED ON TV?

Probably 'Come Dine with Me'.

Recipe from Sweet Pea's Kitchen

Yields 2 loaves

Ingredients

For the Pound Cake

226g unsalted butter, at room temperature

2 cups granulated sugar

4 extra - large eggs, at room temperature

1/3 cup grated orange zest (from 6 oranges)

3 cups plain flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup freshly squeezed orange juice

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

For the Orange Syrup

1/2 cup fresh orange juice

1/2 cup sugar

For the Orange Glaze

2 cups icing sugar

4 - 6 tablespoons fresh orange juice

1 - Preheat the oven to 180C / Gas Mark 4 / 350F. Grease bottom and sides of two 9 x 5 inch loaf pans; dust with flour, tapping out excess. Line the bottoms with grease proof paper (optional).

2 - Using an electric mixer, cream butter and sugar until light and fluffy, about 5 minutes. With the mixer still running, beat in the eggs, one at a time, and the orange zest.

3 - In a large bowl, combine the flour, baking powder, baking soda, and salt. 

4 - In another small bowl, combine orange juice, buttermilk and vanilla.

5 - Add the flour and buttermilk mixtures alternatively to the butter and sugar mixture; beginning and ending with the flour. Beat until combined, not too long.

6 - Divide the batter evenly between the pans, smooth the tops and bake for 40 to 50 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. Let cool in pans for 10 minutes

7 - While the loaves are cooling, make the orange syrup by combining the orange juice and sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat.

8 - Remove loaves from tin and place on a wire rack positioned over a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. 

9 - Brush the tops and sides of the loaves with the orange syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.

10 - To make the orange glaze, in a small bowl whisk together the icing sugar and 4 tablespoons of the orange juice. The mixture should be thick but pourable. Add up to another tablespoon of orange juice if the mixture is too stiff.

11 - Pour the orange glaze over the top of each loaf and let it drip down the sides. Let the orange glaze harden, about 15 minutes, before serving

Mojito cupcakes and My Favourite Books Reviewed Part 1

Good morning :)

As I explained in this post, I'm an avid reader. And I'm going to start reviewing some of my favourite books of all time on here thereby incorporating two of my favourite things; eating baking and reading. And writing. Okay, make that three of my favourite things. 


However, don't let my enthusiastic book review distract you from today's cupcakes because they're absolutely scrumptious! Even if I do say so myself. My housemate proclaimed them her favourite of all the many, many cupcakes I have made. I chose to be flattered rather than indignantly insulted on behalf of all the other cupcakes :)

The Other Boleyn Girl - Phillipa Gregory

Have you ever read a Jackie Collins book? If you haven’t, do yourself a favour and beg, borrow or steal one. If you have, then you’ll understand what a treat you are in for when I say The other Boleyn Girl is just like a Collins book, except it has more substance, it is set in the 16^th century, and it features deviant monarchs and courtiers instead of rock royalty and pop princesses.

This definitely isn’t your typical boy meets girl story. For one, the boy is King Henry VIII - he of the six wives fame – and the girl is Anne Boleyn. The boy is already married to Queen Katherine of Aragon and before falling for Anne, he had an affair with her sister; Mary. Oh, did I forget to mention that Mary was married at the time and her husband all too aware that she was the King’s mistress?

In a nutshell, this novel is the story of Anne’s rise to the throne as Queen of England, told through her sister’s eyes. This is a genius move on Gregory’s part as it gives a personal and spectacularly fascinating (albeit fictional) insight into a historical saga that most of us are at least vaguely familiar with. Anne herself is truly one of the most interesting characters ever to grace the pages of a book. She is extremely intelligent, and the relentless ambition with which she first gets the King’s attention, and the rather crazed dedication with which she holds it for several years while he tries to get a divorce from Katherine – and all without sleeping with the famously lusty King – make for fascinating reading.

Scandalous and enlightening, this is a must-read for anybody who thinks palace life in Tudor England was boring. This is such an interesting and remarkably well written book that you will be torn between devouring it every spare minute you get and savouring every last word because you know that reaching the end of this book might be the last time in a long while you read anything this brilliant. As for me, if it is even half as good as this book, I am planning to make ‘The Tudors’ (also about Henry VIII) my new TV addiction. 

Makes 12 cupcakes


For the cupcakes - recipe from Alpine Berry


Ingredients


1 1/2 cups plain flour
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup mint leaves, loosely packed
3/4 cup whole milk, hot
113g unsalted butter, at room temp
1 cup golden caster sugar
2 eggs
grated zest of 2 limes
1/2 tsp vanilla extract
1 tsp rum (optional)


1 - Preheat oven to 180C / Gas Mark 4 / 350F
2 - Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly
3 - Combine the flour, baking powder, baking soda and salt. Set aside.
4 - In the bowl of a stand mixer, beat butter on medium speed until creamy, about 2 minutes. Add sugar and continue beating until light and fluffy, 3 - 5 minutes. Scrape the sides of the bowl occasionally.
5 - Add eggs, one at a time, beating after each addition. 
6 - Mix in lime zest, vanilla and rum (if using)
7 - On a very low speed, add flour mixture in 3 additions, alternating with the milk and ending with flour, mixing until just incorporated
8 - Line a muffin tin with cupcake liners and half fill each liner with cake batter. Bake until a toothpick inserted comes out clean, about 18 - 22 minutes
9 - Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.

For the frosting


Ingredients


225g softened cream cheese
1/2 cup soft dark brown sugar
2 cups icing sugar
2 cups whipping or double cream
Grated zest of 1 lime
1 tsp fresh lime juice


1 - Using an electric mixer, beat the cream cheese, lime juice, lime zest and brown sugar until light and creamy and the sugar completely incorporated. 
2 - Add the icing sugar and beat for another couple of minutes
3 - Beat the whipping/double cream in a separate bowl until very thick
4 - Add the cream to the cream cheese mixture and whip for a minute or two until thoroughly combined
5 - Frost cupcakes

Weight Watchers Mini Double Choc Chip and Orange Cookies and Giveaway Winner!

First things first, the winner of my giveaway (picked by using random.org) to win a copy of James Ramsden's 'Small Adventures in Cooking' was this comment:

YAY a giveaway!!!

Hmm considering I have never really tried to impress anyone with my cooking ... ( or maybe I have) ... I guess it'll have to be my chicken/salmon fried rice (its always on demand and it is so easy and fast to make! Oh and EXTREMELY TASTY :-P) 

Twitter follower.
beelatweets

Congratulations Beelatweets!!!

Min: Max: Result:8Powered by RANDOM.ORG

And for today's recipe:

Recipe Source - Weight Watchers Your Week Magazine

5 Pro Points per 4 cookies

Makes 24 cookies

Ingredients

100g low fat spread

10g artificial sweetener

1 egg, beaten

Grated zest of 1 orange

100g plain flour

20g cocoa powder

40g milk chocolate chips (I used white chocolate chips)

1 - Preheat the oven to gas mark 4/180C/fan oven 160C

2 - Beat the low fat spread and the sweetener together until combined (about 2 minutes)

3 - Beat in the egg, a little at a time, and then beat in the orange zest

4 - Combine the flour and cocoa powder into the low fat spread and beat in until combined, then stir in half of the chocolate chips. Cover with cling film and chill in the fridge for 1 hour or until starting to firm up

5 - Line two large baking trays with grease proof paper and set aside

6 - Scoop 24 teaspoons of the cookie mix onto the baking trays, spacing the spoonfuls well apart, then pat into flat rounds with your fingertips - the dough will be sticky, so be gentle as you pat them into shape

7 - Press in the remaining chocolate chips and bake for 15 minutes until crisp. 

8 - Leave to cool and store in an airtight container. They will keep for 2 - 3 days.