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I'm interested in the chocolate chip cookie project. I really like the idea of popcorn in cookies. That's a great idea. How do you get the popcorn to stay crunchy or not get hard from getting mixed in the batter? I've had rice crispies in cookies before to add crunch. Those are yum! Candied lemon is stretching my imagination a bit. Is it the lemon peel or the whole lemon? I've eaten candied lemon rind before and dried whole lemon that was sort of pickled in brine. The whole dried lemon becomes more about the peel since the insides (which is mostly water) get dehydrated out. Are the lemons cut up or left whole? Since the rind dries faster than the pulp, I'm having difficulty imagining it.