Cool Whip cookies turning out flat can be frustrating, especially when you’re expecting soft, fluffy treats. There are several factors that contribute to flat cookies, ranging from ingredient ratios to baking techniques. Understanding these issues is the first step toward achieving the perfect batch of Cool Whip cookies.
Ingredient Balance:
One of the primary reasons for flat Cool Whip cookies is an imbalance in ingredients. Cool Whip, eggs, and cake mix are the foundation of these cookies. If there is too little Cool Whip, the cookies may lack the structure needed to rise. On the other hand, an excess of eggs can create a runny dough, causing the cookies to spread excessively. Maintaining the right proportions ensures that the dough holds its shape during baking.
Mixing Methods:
Another overlooked factor is the mixing process. Overmixing the dough introduces too much air, which causes the cookies to collapse as they bake. This happens because the air bubbles expand in the heat and then deflate, resulting in a flat texture. To avoid this, mix the ingredients only until they are combined. Under-mixing, however, can leave dry patches of cake mix, leading to uneven baking and flat results.
Temperature Issues:
The baking temperature is crucial for Cool Whip cookies. If your oven is too hot, the dough may spread too quickly before the structure sets. On the other hand, a low oven temperature won’t allow the cookies to rise properly. Preheating the oven to the correct temperature is essential, and investing in an oven thermometer can help you monitor accuracy. A poorly calibrated oven is a common culprit for baking failures.
Cooling Process:
The way cookies cool also affects their texture. If cookies are left on a hot baking sheet after removing them from the oven, the residual heat continues to cook and flatten them. Transferring cookies to a wire rack as soon as they firm up ensures that the bottoms do not become too soft. Avoid placing cookies in humid environments during cooling, as excess moisture can cause them to lose their shape.
Understanding the factors above can help troubleshoot why your Cool Whip cookies turn out flat. By adjusting the ingredient balance, improving mixing techniques, monitoring oven temperatures, and cooling cookies correctly, you’ll achieve more consistent and desirable results.
Understanding the Science Behind Cool Whip Cookies
To truly understand why Cool Whip cookies can turn out flat, it’s important to look at the science behind the ingredients and processes. Cool Whip, eggs, and cake mix are unique in their combination, and each element contributes to the final texture of the cookies. Small changes in these components can drastically impact your baking results.
How Cool Whip Affects Cookie Texture and Consistency
Cool Whip is a whipped topping made from oils, sweeteners, and stabilizers. Its light and fluffy consistency allows cookies to have a soft, airy texture. However, the whipped nature of Cool Whip also means it can collapse under heat if the dough lacks proper structure. This is why it’s important to add the correct amount of flour (if needed) or cake mix to help stabilize the cookie dough.
Cool Whip’s moisture content is another factor to consider. If too much Cool Whip is used, the dough will become overly wet, causing the cookies to spread and flatten during baking. On the flip side, too little Cool Whip can result in dry, crumbly cookies that fail to rise.
The Importance of Eggs in Maintaining Structure
Eggs are a key ingredient in many cookie recipes, including Cool Whip cookies, because they provide structure and binding power. The egg yolk adds fat, which contributes to a rich, tender texture, while the egg whites provide protein, helping cookies hold their shape. Adding an extra egg can make cookies slightly fluffier because it provides more protein and moisture, which helps them rise. However, adding too many eggs can make the dough too wet, leading to flat cookies that spread in the oven.
If you want to experiment with eggs, try adding only an extra egg yolk instead of a whole egg. This boosts the fat content without altering the moisture levels too much, which can help create fluffier cookies.
Dry Ingredients Like Cake Mix and Flour
Cake mix is the base for Cool Whip cookies, and it’s packed with flour, sugar, and leavening agents. The balance between wet and dry ingredients is crucial. If too much cake mix is used, the dough can become dense and dry, making it hard for the cookies to spread properly. On the other hand, too little cake mix creates a runny batter that flattens during baking.
The flour and leavening agents in cake mix are responsible for giving the cookies their structure and rise. If you’re struggling with flat cookies, consider adding a small amount of extra flour (about 1–2 tablespoons) to help the dough hold its shape better.
Mixing and Baking Techniques
How you mix the ingredients also matters. Overmixing incorporates excess air, which causes cookies to rise quickly and then collapse. Under-mixing, however, prevents the ingredients from fully combining, leading to uneven baking. To achieve the best results, mix until the dough is just combined—no more, no less.
Baking temperature plays a significant role as well. High heat causes cookies to spread rapidly, while low heat prevents proper rising. Preheating the oven and testing its temperature accuracy are essential steps for consistent baking.
Understanding the science behind Cool Whip cookies helps you make adjustments to prevent flat cookies. By balancing moisture, structure, and temperature, you can achieve light, fluffy, and perfectly baked cookies every time.
Role of Ingredients in Cookie Structure
When baking Cool Whip cookies, each ingredient plays a specific role in determining the cookie’s structure, texture, and shape. Understanding how these ingredients interact is crucial to troubleshooting flat cookies and achieving consistent results.
The Impact of Eggs on Cookie Structure
Eggs are one of the most important components in any baking recipe because they bind the ingredients together and provide structure. Egg whites are rich in protein, which helps cookies rise and hold their shape, while egg yolks contribute fat for a soft, tender texture. If you find your Cool Whip cookies spreading too much, consider adding an extra egg yolk. This small adjustment increases the fat content without introducing too much liquid, which helps the cookies hold their shape better during baking.
However, adding too many eggs can have the opposite effect. Excess moisture can make the dough runny and cause cookies to spread thin in the oven. Always stick to the recipe proportions and adjust cautiously, especially when experimenting with eggs.
The Role of Dry Ingredients Like Cake Mix and Flour
Cake mix serves as the primary dry ingredient in Cool Whip cookies, providing flour, sugar, and leavening agents. These components work together to create structure, sweetness, and lift in the cookies. If the proportions are off—either too little or too much cake mix—your cookies will not rise correctly.
- Too Little Cake Mix: The dough becomes too wet and lacks the structure needed to hold its shape, causing cookies to flatten.
- Too Much Cake Mix: The dough becomes overly dense, preventing the cookies from spreading properly and resulting in hard, dry cookies.
For more control over the dough consistency, consider adding a small amount of all-purpose flour (1–2 tablespoons) if your cookies keep turning out flat. The added flour reinforces the dough’s structure without altering the flavor significantly.
How Cool Whip Affects Dough Consistency
Cool Whip is a whipped topping made from oils, stabilizers, and sweeteners. It’s a unique ingredient that provides a light, fluffy texture to the dough. However, it doesn’t behave like traditional fats (such as butter or oil), which means its consistency can be tricky to manage. If too much Cool Whip is added, the dough becomes too soft and spreads excessively.
To ensure a balanced texture, measure the Cool Whip accurately and mix it gently into the other ingredients. Overmixing can cause the Cool Whip to lose its airy structure, which contributes to flat cookies.
Achieving the Right Consistency
The key to perfectly baked Cool Whip cookies lies in achieving the right dough consistency. If your dough feels too sticky, refrigerating it for 15–30 minutes can help firm it up. Chilling the dough also slows down the spreading process, allowing the cookies to rise more evenly in the oven.
Finally, remember that ingredient freshness matters. Old cake mix or expired eggs can affect the final texture and prevent the cookies from achieving the desired height and fluffiness. Always use fresh, high-quality ingredients for the best results.
By paying close attention to the balance of ingredients, including eggs, cake mix, and Cool Whip, you can create cookies that rise evenly and maintain their shape. Small adjustments, such as adding an extra egg yolk or a bit of flour, can make a significant difference in preventing flat cookies.
Role of Mixing Techniques
Mixing techniques play a vital role in achieving perfectly shaped Cool Whip cookies. The way you mix the dough determines the consistency, texture, and structure of the final product. Both overmixing and undermixing can lead to flat, misshapen cookies, so mastering the proper method is essential.
Overmixing vs. Undermixing the Dough
Overmixing is one of the most common mistakes when baking cookies. When you overmix the dough, you incorporate excess air into the mixture. Initially, this trapped air may cause the cookies to puff up in the oven, but as they cool, the air escapes, causing the cookies to deflate and flatten. Additionally, overmixing can overwork the gluten in the flour, resulting in a tough, chewy texture rather than the desired soft, fluffy consistency.
On the other hand, undermixing the dough prevents the ingredients from fully combining. Pockets of dry cake mix or Cool Whip that are not evenly distributed throughout the dough can create uneven baking, causing some cookies to flatten while others rise. To avoid this, mix the dough until the ingredients are just combined. Once you no longer see streaks of cake mix or Cool Whip, stop mixing.
Tips for Proper Mixing
- Use a Gentle Hand: Use a spatula or a low-speed setting on a mixer to combine the ingredients. Gentle mixing ensures the dough stays light and airy without overworking the gluten.
- Scrape the Bowl: Make sure to scrape the sides and bottom of the mixing bowl to evenly incorporate all the ingredients. Missing pockets of dry mix can cause uneven results.
- Add Ingredients Gradually: Add the Cool Whip and cake mix gradually, mixing until just blended before adding more. This prevents overmixing and ensures a uniform dough.
Why Dough Consistency Matters
The right dough consistency is crucial for cookies that rise and hold their shape. Cool Whip cookies require a dough that is soft but not overly wet. If the dough feels too sticky or loose, it may spread excessively during baking. To correct this:
- Chill the Dough: Place the dough in the refrigerator for 15–30 minutes. Chilling helps firm up the Cool Whip and stabilizes the dough, reducing spreading in the oven.
- Adjust Ingredients: If the dough is too sticky, add a tablespoon of cake mix or flour at a time until it reaches the desired consistency. Avoid adding too much, as this can make the cookies dense and dry.
Achieving Uniform Cookies
Uniform cookies not only look better but also bake more evenly. To ensure consistent size and shape:
- Use a cookie scoop or spoon to portion the dough evenly. This prevents some cookies from baking faster than others.
- Lightly grease or line your baking trays with parchment paper to prevent sticking and ensure even baking.
Mastering the right mixing technique will help you avoid common mistakes like overmixing, undermixing, or uneven dough consistency. By using a gentle hand and chilling the dough when necessary, you’ll achieve light, fluffy cookies that maintain their shape and texture every time.
Impact of Baking Temperatures
Baking temperatures play a crucial role in determining the success of your Cool Whip cookies. Even if your ingredients and mixing methods are perfect, incorrect oven temperatures can result in flat cookies that lack texture and structure. Achieving the proper heat ensures the cookies bake evenly, rise well, and hold their shape.
The Importance of Preheating the Oven
One of the most common baking mistakes is not preheating the oven before placing the cookies inside. Preheating ensures the oven reaches the correct temperature before the cookies begin to bake. Without proper preheating, cookies start baking in a cold or inconsistent environment, leading to uneven spread and flat results.
When cookies are placed in an oven that is not fully preheated, the dough starts to warm up slowly instead of setting quickly. This slow process gives the cookies time to spread excessively before the structure firms up, resulting in thin, flat cookies. Always allow your oven 10–15 minutes to fully preheat and invest in an oven thermometer to verify its accuracy.
Effects of Incorrect Oven Temperatures on Cookies
The temperature of your oven directly affects how your Cool Whip cookies rise and set. Here’s how temperature errors impact baking:
- Oven Too Hot: If the oven is too hot, the outside of the cookies will bake and set too quickly, while the inside remains soft and underbaked. This causes the cookies to collapse and flatten as they cool. Additionally, high temperatures can cause the dough to spread rapidly before it sets.
- Oven Too Cool: If the oven temperature is too low, the cookies will not bake quickly enough. The dough will spread more slowly, resulting in flat cookies that lack lift and structure.
To avoid these issues, ensure your oven temperature is consistently around 350°F (175°C), which is ideal for most cookie recipes, including Cool Whip cookies.
Testing Oven Temperature Accuracy
Many home ovens run hotter or cooler than the temperature set on the dial, which can lead to baking inconsistencies. If you notice recurring issues with flat cookies, it’s worth testing your oven’s temperature with an oven thermometer. This inexpensive tool can reveal whether your oven is running hotter or cooler than expected. Adjust accordingly to ensure accurate baking conditions.
Tips for Baking at the Right Temperature
- Use Middle Oven Racks: Position the baking tray on the middle rack of the oven for even heat distribution. Placing trays too close to the heating element can cause the cookies to bake unevenly.
- Avoid Opening the Oven Door Too Often: Frequently opening the oven door releases heat, which can cause temperature fluctuations. Keep the door closed as much as possible to maintain consistent heat.
- Bake One Tray at a Time: If you bake multiple trays simultaneously, airflow can be restricted, resulting in uneven baking. Bake one tray at a time for the best results.
By ensuring the oven temperature is accurate and stable, you can avoid the pitfalls of flat cookies caused by improper heat. Proper preheating, testing your oven, and following temperature guidelines will help you bake perfectly risen Cool Whip cookies with the right texture and shape.
Common Reasons for Flat Cool Whip Cookies
Flat Cool Whip cookies can be disappointing, but understanding the most common reasons behind this issue allows you to adjust and improve future batches. Often, the problem arises from ingredient measurement, oven calibration, or baking techniques. Below, we’ll discuss these common reasons and provide practical solutions.
Measuring Ingredients Incorrectly
One of the most common reasons for cookies turning out flat is incorrect ingredient measurement. Cool Whip cookies rely on a delicate balance between the moist ingredients like eggs and Cool Whip and the dry ingredients like cake mix. Even slight errors in measuring can throw off the balance, resulting in overly thin dough that spreads too much during baking.
- Too Much or Too Little Cool Whip:
Cool Whip provides moisture and a light, airy texture to the cookies. However, using too much Cool Whip can make the dough excessively wet and loose, causing it to spread out flat. On the other hand, too little Cool Whip won’t give the cookies enough moisture, preventing them from rising properly. Always measure the Cool Whip accurately using a spoon or kitchen scale for consistency. - Accurate Flour Measurement:
If you’re adding extra flour to stabilize the dough, precision is critical. Too little flour leads to runny dough, while too much flour can create dense cookies. Use the spoon-and-level method for measuring flour: spoon the flour into your measuring cup and level it off with a flat edge. This avoids packing too much flour into the dough. - Cake Mix Variations:
Not all cake mixes are the same. Differences in moisture, texture, and leavening agents across brands can impact the cookies. If your cake mix seems drier than usual, consider adding a tablespoon of milk or water to adjust the dough consistency. Alternatively, if the cake mix is too moist, add a small amount of flour to balance it.
Issues With Oven Calibration
A miscalibrated oven is another common culprit for flat cookies. If the temperature inside the oven does not match the temperature setting on the dial, the cookies may not bake properly. For example:
- If the oven is too hot, the dough will spread too quickly before the cookies have time to set, resulting in thin, overbaked edges.
- If the oven is too cold, the cookies won’t rise as they should, leading to dense, undercooked results.
Solution: Test your oven’s temperature accuracy using an oven thermometer. Place the thermometer inside the oven and compare the reading to the temperature setting. If you notice a significant discrepancy, adjust your oven accordingly or consult the manufacturer for recalibration.
Dough Spreading During Baking
Warm dough spreads more quickly than chilled dough, which can cause cookies to flatten excessively. When dough is too soft or sticky, it doesn’t hold its shape during baking.
Prevent Dough Spread by Chilling:
- Chill the dough for at least 15–30 minutes before baking. This allows the Cool Whip and other ingredients to firm up, reducing excessive spreading.
- If your kitchen is warm, place the prepared cookie dough on the baking sheets and refrigerate them briefly before putting them into the oven.
Additionally, always line your baking trays with parchment paper or a silicone mat. These surfaces help prevent the cookies from spreading too quickly compared to greased trays, which can make the dough slide and flatten.
Incorrect Cooling Techniques
Even after baking, the cooling process can affect the cookies’ final shape and texture. Leaving cookies on a hot baking sheet can cause them to continue cooking and spreading.
Tips for Proper Cooling:
- Allow the cookies to cool on the baking tray for about 2 minutes, just until they begin to firm up.
- Transfer the cookies to a wire cooling rack to allow airflow underneath and prevent residual heat from flattening the bottoms.
- Avoid cooling cookies in overly humid environments, as excess moisture can soften them and compromise their structure.
By paying attention to these common pitfalls—measuring accurately, checking oven calibration, chilling dough, and using proper cooling techniques—you can take control of your baking process and prevent Cool Whip cookies from turning out flat.
Tips to Prevent Flat Cool Whip Cookies
If your Cool Whip cookies consistently turn out flat, applying a few adjustments can dramatically improve your results. These practical tips focus on tweaking ingredients, dough preparation, baking equipment, and monitoring techniques to ensure perfectly risen, fluffy cookies.
Adjusting Ingredients for Better Texture
The balance of wet and dry ingredients is key to preventing flat cookies. Small tweaks to the recipe can give your dough the stability needed to hold its shape while baking.
- Add Baking Powder for Structure:
Adding a small amount of baking powder (about ½ teaspoon) to the dough can help provide additional lift. Baking powder acts as a leavening agent, releasing gas during baking that puffs up the cookies and keeps them from flattening. - Incorporate an Extra Egg Yolk:
If your cookies are spreading too much, adding an extra egg yolk instead of a whole egg can improve structure. The egg yolk provides fat, which enhances richness and helps hold the dough together without introducing too much moisture. - Chill the Dough:
Refrigerating the dough for 15–30 minutes before baking firms it up, preventing it from spreading excessively. Chilling is especially helpful in warmer kitchens or climates where the dough softens too quickly. - Adjust the Cake Mix Ratio:
If the dough feels too wet, gradually add 1–2 tablespoons of cake mix or all-purpose flour. This gives the dough more stability and helps it hold its shape in the oven. Be cautious not to add too much, as this can make the cookies dense and dry.
Proper Dough Preparation
Proper preparation techniques ensure the dough behaves as expected during baking. These simple steps can make a significant difference:
- Chill Before Baking: As mentioned, chilling the dough not only firms it up but also prevents excessive spreading. Even 10–15 minutes in the refrigerator can yield noticeable results.
- Use Uniform Dough Scoops: Using a cookie scoop or spoon helps ensure that all cookies are the same size. Uniform cookies bake more evenly and maintain consistent shapes.
- Avoid Overmixing: Overmixing incorporates excess air into the dough, which causes cookies to collapse during baking. Mix only until the ingredients are fully combined and no streaks remain.
Choosing the Right Baking Equipment
Using the correct baking tools can significantly improve your Cool Whip cookies’ outcome. The right equipment ensures even baking and reduces issues that contribute to flat cookies.
- Use Non-Stick or Parchment-Lined Trays:
Greased trays can cause the dough to slide and spread, leading to flat cookies. Instead, line your baking sheet with parchment paper or use a non-stick silicone baking mat. Both options allow cookies to hold their shape and bake evenly. - Use a Silicone Baking Mat for Even Baking:
A silicone baking mat distributes heat evenly and prevents the cookies from spreading too quickly. It’s especially effective for preventing browning on the edges while keeping the cookies soft and fluffy. - Choose the Right Baking Sheet:
Light-colored baking sheets are ideal for cookies because they reflect heat evenly. Dark-colored trays absorb more heat, which can cause cookies to spread and overbake.
Monitoring Baking Time Closely
Overbaking is another common issue that causes cookies to flatten and lose their desired texture. Keeping a close eye on the baking time ensures your cookies are perfectly baked.
- Signs That Cookies Are Perfectly Baked:
Cool Whip cookies bake quickly—usually in about 8–10 minutes. They should look set around the edges but slightly soft in the center when you remove them from the oven. As they cool, the centers will firm up, leaving you with perfectly textured cookies. - Avoid Overbaking:
Leaving the cookies in the oven for too long causes them to dry out and collapse. Always check your cookies a minute or two before the recommended baking time ends. If you’re unsure, remove them slightly underbaked and allow them to finish setting as they cool.
By fine-tuning your ingredients, properly preparing the dough, using the right equipment, and carefully monitoring baking time, you can prevent flat Cool Whip cookies. These steps are simple to implement and will help you achieve soft, fluffy, and perfectly shaped cookies every time.
Troubleshooting and Fixing Flat Cookies
Even when following a recipe closely, cookies can still turn out flat. Thankfully, there are solutions to repurpose flat cookies and techniques to improve your future baking results. Troubleshooting these issues ensures that your next batch of Cool Whip cookies comes out perfectly fluffy and well-formed.
How to Salvage Flat Cookies
If your cookies have already baked flat, there’s no need to throw them away. Flat cookies can still be delicious and versatile if repurposed creatively:
- Turn Them Into Dessert Toppings:
Flat Cool Whip cookies make excellent toppings for desserts. Crumble them over ice cream, yogurt, or pudding for added flavor and texture. They add a satisfying crunch and sweetness to any treat. - Make Cookie Crumbs for Pie Crusts:
If the cookies are too flat or overbaked, crush them into fine crumbs and use them as a base for pie crusts, cheesecake bottoms, or layered dessert bars. Mix the cookie crumbs with melted butter and press them into a baking dish to create a sweet, sturdy crust. - Re-Baking Tips for Improved Texture:
If the cookies are still soft and pliable, you can attempt to re-bake them at a slightly lower temperature (around 300°F/150°C) for 3–5 minutes. This can help them firm up and retain some structure. Be cautious not to overbake, as this could make them dry or crumbly. - Sandwich Cookies:
Use two flat cookies as sandwich layers with a filling in between. Cream cheese frosting, chocolate ganache, or whipped cream can mask the flatness while transforming them into a gourmet dessert.
Flat cookies don’t have to be a baking failure—they can become an opportunity to create something new and delicious.
Learning From Mistakes
Every baking experience is an opportunity to learn. Keeping track of your baking process helps you identify what went wrong and make necessary adjustments. Here’s how you can improve for future batches:
- Take Notes for Next Time:
Write down the details of your recipe, including the measurements, oven temperature, and baking time. If your cookies turned out flat, note whether the dough was too soft, the oven temperature was inconsistent, or the baking time was too long. Having a written record allows you to troubleshoot and adjust step by step. - Test Adjustments Gradually:
When making changes, adjust only one factor at a time. For example, if the cookies are spreading too much, try chilling the dough before baking. If that doesn’t work, consider adjusting the flour ratio or oven temperature. Changing too many variables at once makes it difficult to pinpoint the issue. - Compare Ingredient Brands and Measurements:
Variations in brands of cake mix or Cool Whip can lead to different results. For consistency, stick to the same brands once you find one that works well. If you’re experimenting with substitutions, such as using homemade whipped topping instead of Cool Whip, expect slight differences in texture and baking performance. - Adjust Techniques Based on Outcomes:
- If the cookies spread too much: Chill the dough longer, add a bit more cake mix or flour, and check the oven temperature.
- If the cookies are too dense: Ensure the ingredients are properly measured and mixed just until combined. Overmixing can create toughness.
- If the cookies bake unevenly: Use a silicone baking mat or parchment paper to help control the spread and achieve even results.
Baking is a balance of art and science, and perfecting Cool Whip cookies may take some trial and error. By tracking your process, learning from mistakes, and making thoughtful adjustments, you’ll soon bake flawless cookies every time.
FAQ Section
Why Did My Cool Whip Cookies Turn Out Flat?
Flat Cool Whip cookies are often caused by incorrect ingredient measurements, improper mixing, or baking at the wrong temperature. Overly warm dough or an uncalibrated oven can also lead to excessive spreading. Chilling the dough and ensuring accurate measurements can help prevent flat cookies.
How Do I Keep My Cookies From Going Flat?
To avoid flat cookies, try these tips:
- Chill the dough for 15–30 minutes before baking.
- Use parchment paper or a silicone baking mat to control spreading.
- Verify that your oven is calibrated to the correct temperature.
- Avoid overmixing the dough to prevent excess air from deflating the cookies.
How Can I Make My Cookies Fluffier Instead of Flat?
For fluffier cookies:
- Add 1–2 tablespoons of extra cake mix or all-purpose flour to stabilize the dough.
- Include an extra egg yolk for richness and structure.
- Chill the dough thoroughly before baking.
- Bake at a slightly higher temperature (375°F/190°C) to help the cookies rise faster.
What Does Adding an Extra Egg Do to Cookies?
Adding an extra egg can enhance the cookies by:
Contributing to a fluffier and more tender result.
However, too many eggs can make the dough overly wet, so balance the other ingredients accordingly.
Increasing moisture for a softer texture.
Improving structure, helping cookies rise and hold their shape.
Conclusion: Mastering Cool Whip Cookies
Baking the perfect batch of Cool Whip cookies requires understanding the balance of ingredients, proper techniques, and careful monitoring of the baking process. Flat cookies can often be traced to factors like ingredient proportions, mixing methods, or temperature issues—but with the right adjustments, you can consistently create light, fluffy, and beautifully shaped cookies.
By applying the tips and solutions outlined in this guide, you’ll not only prevent flat cookies but also master the art of baking Cool Whip cookies that delight every time. With a little practice and attention to detail, you can turn this simple recipe into a staple that your friends and family will love.