Friends Link : all clad stainless 7 piece cookware set le creuset 9 piece cookware set cuisinart multiclad unlimited 12 piece cookware
Just when you view you had heard of all the lesser known holidays, someone invents other one. While you likely won't find any cards at your local Hallmark, there are a few citizen out there who celebrate National Cookie Day. This obscure cookie holiday occurs every year on December 4. In deference to the cookie, here is a little history on this venerable dessert treat.
The English word "cookie" is derived from the Dutch word "koekje," which means little cake. Bakers used to place a small whole of cake batter in the oven to test the temperature. They soon discovered that these little bits of cooked batter were quite tasty on their own, and the cookie was born!
The humble cookie has evolved a lot since then, and now there are hundreds of varieties baked across the world every day, from the superior chocolate chip to more exotic offerings with caramel, macadamia nuts, dried fruits and more. Cookies can be broadly classified into 3 categories. First are "drop" cookies. These are aptly named because the batter is dropped onto the cookie sheet. Chocolate chip, peanut butter, and oatmeal raisin are all examples of drop cookies. Second are "rolled" cookies. Rolled cookies are rolled out like pie dough, and then cut-out using a cutter. Sugar cookies are the most beloved rolled cookies, followed closely by gingerbread. Rolled cookies may also be "rolled up" into a cylinder and then sliced off and baked. Rolled cookies bake up firmer and flatter than drop cookies, and are therefore ideal for personalizing with icing and other toppings. Third are pressed cookies. For pressed cookies, the dough is loaded into a cookie press, and then extruded, typically using varied dies to originate consuming shapes. Spritz cookies are the most tasteless pressed cookie variety. Some also reconsider bars and brownies as a fourth cookie variety, since the ingredients are very similar, and the resultant treats are typically cut into particular serving sizes.
Cookies are a multi-billion dollar manufactures in the Us, ranging from packaged cookies at the grocery store to fresh-baked cookies at the mall, and even Internet bakeries that ship direct to your or your gift recipients. So this year when December 4 comes around, remember this humble little cake by munching on one or by sending a cookie gift to your loved ones.
cuisinart chefs classic stainless 4 quart saucepan circulon 2 12 piece cookware set kitchenaid gourmet distinctions 10 piece set
Leslie Silver is a freelance writer who writes about losing weight and keeping it off by exercising and eating low calories meals made with items like Splenda.
Friends Link : all clad stainless 7 piece cookware set
Cookie baking is fun - particularly when you have easy and easy to bake sugar cookie recipes to follow. But the most enjoyable aspect is the decorating. This is what turns a plain lowly cookie into an edible work of art. You unmistakably are minute only by your imagination.
The first step of course is to make the cookies. There is no creaming butter and sugar involved. The dough is worked in a food processor. Nothing could be easier.
Ingredients you will need:
9 oz / 280 g /2 ½ cups plain / all-purpose flour
5 ½ oz / 170g unsalted butter, chopped
Pinch salt
3 tablespoons caster / superfine sugar
2 egg yolks beaten with 4 tablespoons ice-cold water
Preheat the oven to 400oF / 200oC. Line two baking sheets with parchment or baking paper.
In the bowl of a food processer, process the flour and butter until it resembles tasteless crumbs. Add the salt and sugar and process again until just combined, being specific not to overprocess the mixture.
With the motor still running, add the egg yolk compound and process using the pulse button until it forms a glossy ball.
Remove from processer, wrap in plastic wrap and chill in the fridge for 30 minutes.
Remove from the fridge and divide the compound into smaller portions for rolling. While rolling one portion, keep the remainder refrigerated. Roll the dough out to a ¼ inch / 6 mm thickness. Using cutters, cut out shapes, placing the cutters as close to the edges as potential to minimise the whole of times you re-roll the dough. Repeat with the remaining dough, then consolidate all the leftover dough and re-roll.
Place onto the baking sheets allowing room for spreading and bake for 10-15 minutes or until a golden color.
Remove them from the oven and leave on the baking sheets for 2-3 minutes before lifting them onto wire racks to cool.
Allow to cool thoroughly before icing and decorating.
Now comes the fun part, icing and decorating. Glace icing is perfect for this sugar cookie recipe. It can be drizzled over the top or piped into easy designs.
This glace icing method is adequate to ice 24 cookies.
1 cup icing / confectioners sugar
A few drops of vanilla essence
1 tablespoon of hot water
A few drops of food coloring (if required)
Sift the icing sugar into a bowl then add the vanilla essence. Gradually stir in the hot water until the compound is the consistency of thick cream. Add the water a few drops at a time until you have the desired consistency. If you find you have added too much water and the icing is too runny, naturally add more icing sugar.
Spoon a minute icing into the centre, then using the back of the spoon, spread out to cover the whole cookie. Glace icing sets very quickly, so if you are adding other decorations, you will need to work swiftly before the icing sets.
Glace icing is also extremely versatile. It is perfect for feathering and drizzling.
To generate a feathered effect, cover the cookie with icing as above, then pipe any level parallel lines of icing in a contrasting color over the top. Take a toothpick and draw lines in the opposite direction, Gradually dragging the color straight through the icing.
Alternatively, pipe lines of icing, or, if you want to be adventurous, pipe designs over the tops of your cookies.
Really, the possibilities are endless.
Having a large range of sugar cookie recipes that you can decorate in creative ways is great fun.
fagor 9 piece pressure canning set lodge logic pre seasoned 10
| health | health clinic | health services |
My Links : all clad masterchef 2 10 piece cookware set all clad copper core 3 quart saute with lid
I do not think one can ever have sufficient chocolate cookie recipes. Many chocolate cookie recipes go way back to our grannies baking them in big batches for all the visiting grandchildren. This formula is no exception but, it is an old fashioned formula that can very nothing else but be made with an galvanic mixer with a dough hook. I usually start with the general beater for creaming the butter and sugar and only when it starts getting very stiff do I move to the dough hook. This chocolate cookie formula is best made the day before you want to bake it and completely cooled down in the refrigerator.
Ingredients for these chocolate sticks:
6 tablespoons of butter
3/4 cup of sugar
1 egg
1 tablespoon of milk
1 teaspoon of vanilla or pinch of cinnamon
5 teaspoons of cocoa
1/8 teaspoonful of baking powder
1 1/4 to 1 1/2 cups of sifted pastry flour
Method:
Cream the butter until soft.
Add the sugar gently and beat well
Add the beaten egg, milk and vanilla and mix thoroughly.
Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour.
Stir this into the blend first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.
Place in the fridge to harden.
Preheat the oven to 350oF.
Sprinkle the board with cocoa and a very small amount of sugar.
Use small pieces of the dough at a time and roll out thin, cut in strips about one-half inch wide and three inches long.
Place intimately in pan and bake in the oven for three or four minutes. Great care should be taken in the baking to preclude burning. Watch them like a hawk!
Gather the scraps after each rolling, if soft, and set away to harden, if you have to use too much cocoa to preclude them from sticking it will make them bitter.
The colder and harder the dough is, the great it can be handled; therefore it is best made the day before using.
Enjoy!
lodge logic pre seasoned 17 inch cast iron skillet anolon advanced 12 inch open round griddle le creuset oval french oven
Cookie Jeans is an enthusiast of http://www.cooking-games.biz . She Plays Cooking Games and create wonderful pizza, burgers and sushi. Learn many ingredients of famous dishes and try to work as a waitress in a bar.
Recommend : circulon infinite 10 piece cookware set circulon classic 14 piece cookware set
Cookies are one of America's whole one snacks. I would have a snack charge and the first thing I will crave for is something with chocolate in it. It had to be chewy and satisfying. I do no know one man who does not like chocolate chip cookies. I love baking homemade cookies for my children. Walking in the door from a long day of school to the smell of mom's freshly bake cookies just fills their hearts with joy.
I hope you enjoy my recipe and keep it in your hearts for many, many years to come.
What you need:
Stick of butter or margarine softens.
¾ cup of white sugar
¾ cup of brown sugar
2 eggs
11/2 teaspoon of vanilla extract
21/4 cup of all purpose flour
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of semi-sweet chocolate chips
Turn your oven on 350. Grease your cookie sheet or use a nonstick cookie sheet. In a bowl, mix your white and brown sugar, eggs, vanilla, and butter. Stir until creamy with a fork or whisk. Add a tiny flour at a time and stir. Add the baking soda and salt and a tiny more flour mix well. Gently keep adding and stirring in flour until there's no more in the cup. Last but not least, add the chocolate chips. Mix well. Go ahead and taste your cookie dough. Isn't just delicious? Hmmmm!
With a teaspoon, scoop out some cookie dough and place them an inch apart on the cookie sheet. If you want your cookies bigger scoop out a tablespoon of cookie dough. Let them bake between 10-12 minutes until golden brown. Let them cool and enjoy! You can top them with a scoop of vanilla ice or enjoy them with a nice hot cup of cocoa.
simply calphalon nonstick 12 inch jumbo fryer all clad copper core 2 quart saucepan anolon advanced 10 piece set
Finding great cookie recipe variations all the time puts a smile on my face. If there's one sweet treat I can't say no too it's a perfectly baked cookie.
In the quest to try new flavors I've found the best thing to do is change a few ingredients instead of trying to re-invent the wheel with a whole new recipe. Simple changes can make your old cookie recipe seem like sometime brand new.
The basic buildings shouldn't change but you can play around with different flavors. If your recipe called for equal parts white and brown sugar using only brown sugar will make the cookie much richer. Also using only white sugar will give a softer flavor.
Along with your first-rate vanilla excerpt you can add a few teaspoons of your beloved flavored excerpt or liquor. Almond excerpt is great for an everyday cookie, lemon gives a nice springtime flavor, brandy excerpt brings memories of Christmas and peppermint is all the time refreshing.
Some of my beloved cookie recipe variations begin with the endless varieties of chips available. Subsisting peanut butter, butterscotch or cinnamon chips can make for a whole new cookie experience. Even if you prefer chocolate there are milk, white, dark, semi sweet or mint chocolate chips to choose from.
M&M's or other candy pieces also make a great twist. Think of crushed pieces of peppermint, toffee or your beloved candy and give it a try.
Sliced or chopped nuts add extra crunch along with their clear flavors. Chopped or crushed almonds, pecans or macadamias nuts are classics for cookies.
Dipping your cookies in tempered chocolate or drizzling them can add another layer of flavor. If you're not into working with chocolate you can make a frosting for your cookies instead.
Frost the bottom of your cookie and slap a second one on and you have a sandwich cookie. Fill two cookies with a scoop of softened ice cream and put them in a freezer for a bit and you have an ice cream sandwich.
circulon elite hard anodized nonstick 12 inch calphalon unison sear nonstick 5 quart dutch oven
Recommend : rachael ray 10 piece cookware set le creuset 9 piece cookware set all clad stainless 12 quart stock pot
If you are someone who loves cookies and any other type of baked goods, Christmas is the time of year where many are being made and enjoyed. If you have never heard of a Christmas cookie exchange, it may be something you would be curious in attending or even hosting for your friends and family. If you are a baker or love baked goods this will be right up your alley when it comes to a Christmas cookie exchange.
A Christmas cookie change is one great way to taste many distinct cookies you might not have ever known existed. You are able to swap recipes of distinct cookies and desserts you make with your friends and house who attend. The holiday season is one time of year where it seems alright to indulge in sweets without feeling bad about it. For a Christmas cookie change or swap you regularly will have at least ten individuals which you can swap cookies with. So how exactly does the Christmas cookie change work?
First you want to send out invites to those who you feel would enjoy this type of Christmas exchange. You will of course need them to Rsvp so you are aware of how many will be attending. Also include the instructions on how a Christmas cookie change works for those who might not have ever been to one before. This will give them a bit of insight before they arrive so they do not feel lost when the exchanging begins. But again, you will need to elaborate the change and how it works once all of your guests arrive.
When you host a Christmas cookie change you will ask every participant to bring at least a half a dozen to a dozen of distinct cookies. regularly a good three or four distinct kinds is great. You will swap a dozen or half a dozen of your cookies for someone else's which interest you and place them on your tray. You go around the room to all the distinct individuals' cookies until all of yours are dispersed. Many hosts will also ask you to bring an additional dozen of your cookies for them to be shared throughout the party as a snack. It is also another great way to outline out which cookies you are seeing to swap with yours.
In the end make sure you ask each participant to bring a copy of their cookie recipes so you can hand them out to those who are highly curious in a specific cookie which you made. This is one great way you can taste distinct original cookies that many have made in their house for centuries. You may taste something you would have never view you would enjoy but came out loving them.
Christmas cookie exchanges are becoming more and more favorite including at work locations. This is a great twist on a Christmas party to keep everyone going. It may also be a new tradition you bring every year to those friends and house members of yours which love to bake around the holidays.
all clad master che'f 2 6 quart saute pan calphalon unison nonstick 8 omelette pan
Mike Cole is a freelance writer who writes about dieting and fitness often focusing on a particular product such as Splenda.
My Links : anolon advanced bronze 10 piece cookware set cuisinart multiclad unlimited 12 piece cookware cuisinart multiclad unlimited 12 piece cookware
Before starting, you need to make sure you have the following items in your kitchen. They include, butter, sugar and egg. Other than these check if you have cookie flour, soda, salt, ginger and other stuff you would like to add to your cookies.
To start with, you need to mix butter and sugar with egg. Then you need to add molasses with it. Once you get a fine mixture, you can start adding the other stuff like baking soda, salt, ginger etc. These are no way dissimilar from the conventional items you would add to make any kind of cookies. In fact, this list would vary depending on your preference. For example some would like to add more salt with others would add only a little. These small things can bring lot of contrast in the final taste of cookies.
Then you need to heat the paste in a oven till it becomes golden brown. Now you can roll them in white sugar. Following this you can place the cookies on baking sheet.
Then you need to place the cookies rolled with white sugar in the oven. Set the climatic characteristic levels. Modern ovens have predetermined settings for baking cookies. If you are unsure of the climatic characteristic level you need to set, you can just set it to the default level given for cookies and relax. Ordinarily it would take nearby 15 minutes for cookies to get their crispy nature. Now its done. You have cookies ready which you are going to love and so would your kids.
simply calphalon nonstick 12 inch jumbo fryer all american 921 pressure cooker
You will find more delicious dessert recipes at http://ladybugssweettreats.blogspot.com
Related : kitchenaid 12 piece cookware set anolon advanced cookware set cuisinart chef's classic stainless steel 10 piece
There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to form out this dilemma. Which one is healthier to use than the other? With a minuscule study we can solve this dilemma.
First, what is shortening? It is a semisolid fat and refers to a hydrogenated vegetable oil. There is so much controversy about what is best to use for baking cookies. You may find yourself scratching your head trying to form out this dilemma.Hydrogenation is a process of bubbling hydrogen through vegetable oil, changing its chemical structure. This process turns the liquid to a solid at room temperature and below. Shortening is 100% fat. Butter and margarine comprise 80% fat. Hydrogenation produces trans fats, which are the unhealthy fats known to cause heart disease. The benefit of shortening over butter or margarine is its smoke point (higher temperature before burning). an additional one benefit is its has a higher melting temperature. While the baking process of cookies it helps dough hold its shape longer. This allows the flour and eggs to set, holding the dough from spreading too much. There are some new shortening products on the market that comprise no trans fats or very little.
Second, what is margarine? Margarine is again made from vegetable oils and contains no cholesterol. Margarine is high the in good fats (polyunsaturated and monounsaturated), but contains some saturated fats. Some margarine is worse than others. Hydrogenation solidifies the margarine. The harder the margarine the more trans fats it contains. Trans fat raise levels of bad cholesterol and lower the levels of good cholesterols, which makes it worse than saturated fat. Tub margarine is lower in trans fats than stick margarine.
Third, we all know that butter is created from a dairy cow's milk cream fat. Being that, it is animal fat, which is loaded with saturated fat and cholesterol. Butter and margarine are equal in fat and fat. Each contains about 35 fat and 4 grams of fat per teaspoon. Butter is believed to comprise traces of hormones and antibodies fed to the dairy cows. On the involving side butter contains fat-soluble vitamins A, D, E and K.
Ok, now that you are confused now more than ever let's compare. Margarine is good than butter when it comes to our heart, but falls flat in the flavor department. Butter also adds a creamy texture. Shortening helps to keep your cookies from deflating or spreading out, but again it does not enhance the flavor. In fact shortening has no flavor. If you are a fluffy cookie fanatic use half shortening and half butter. You get the raised cookie with the buttery flavor.
Finally, what should you use, salted butter or unsalted butter. Salt in butter acts as a preservative, so butter won't turn rancid when left out at room temperature. The down side is you are adding extra salt to your recipe. The question with reducing salt in a method to substitute for salted butter is separate brands of butter has separate salt contents. The rule of thumb is when using salted butter reduce the salt added ½ teaspoon per cup of salted butter. The purist baker will all the time use unsalted butter. That way they can be in control of the salt being added to the recipe. Salt in butter is also believed to add flavor, overpowering the sweet butter taste, and mask butter odor.
When it comes right down to the decisions in the middle of shortening, margarine, salted butter or unsalted butter is a personal preference. But at least with facts we can make an informed decision. The best way to rule what is best for you is experiment. Try separate ways to bake cookies and have fun. As they say, "The journey is the best part of the trip."
Maria Schasteen is editor of aroma-essence.com, Nature's Most Trusted Therapeutic-Grade Essential Oils Store. Look for Christmas Spirit, Joy, and Essence of the Season to support your Christmas holiday tradition, because scents stay with us forever.
Visit : rachael ray 10 piece cookware set all clad stainless steel 10 piece cookware set
Waking up on Christmas morning excited for chance presents is something that a lot of kids look forward to every time this festive season rolls around. Not knowing if they have the gift that they wanted, wondering if the Santa letters they sent off would be answered that day, and slightly cranky because they didn't sleep the night before is the typical morning of Christmas day for a lot of children. So many parents have a hard time getting their exiguous ones into bed without some sort of bribe, and it's understandable because it's such an captivating time of the year for them. However a good night's sleep is something that all children need; and saying things along the lines of them not receiving their letters from Santa if they don't sleep will dampen the mood for them. So that's when the use of legends can come in to play, and this particular one involves leaving cookies for Santa.
Almost everyone that celebrates Christmas can remember at one point staying awake to look out for old Jolly Saint Nick. Listening for the tell tale sign of something on the roof, or waiting for a man to pop out of the chimney are things that both excite and terrify. Excite because looking Santa would mean that the presents are there, but terrify because it's not known if said gift was received.
A lot of children can become very caught up on the whole naughty or nice list, and that's where a lot of restlessness will come from in the night with them thinking about whether or not they have the object they wanted or a big lump of coal. One way to take away the anxiety of the final moments of the waiting is by helping them make and leave out cookies for Santa Claus. This process can honestly make the disagreement in eliminating unneeded stress from the kids.
The legend of leaving cookies out for Saint Nick has somewhat of a shadowed origin, However the child that does leave Santa cookies is said to be given somewhat of a second chance if they weren't all the time 'nice'. The cookies basically give Santa that extra boost he needs on such a tiring night, so because of his gratitude, he'll leave behind a nicer present. Now while this needs to be a decision based on their actions throughout the year, letting them have a exiguous extra bit of hope can do a wonder for their enjoyment of the holiday.
Baking the cookies with them will not only give them something to look forward to but also serve as a bonding factor. This is something great for the family to convention together, especially because the theme is to do something nice for man else. It's a great way for families to come together and have fun with something very simple in task, but very meaningful.
Typically any type of holiday cookie, or even regular chocolate chip cookies can be used for this exiguous tradition. Don't forget to leave the glass of milk as well! This will honestly assuage any Christmas Eve jitters and help the child get the permissible rest that they need. They fall asleep a lot faster and easier, and once that happens, make sure to move the cookies and milk. It would be an absolute disaster if they idea Santa didn't want what they made for him!
calphalon unison sear nonstick wok 13 all clad copper core 10 fry pan
We're all looking for that excellent pie, or cookies, or loaf of bread. It doesn't always happen. In our experience, there are four reasons that inventory for most of the less than excellent products.
Under baking or over baking. This has to be nemesis number one. Breads are often under-baked and cookies are often over-baked. Under baked bread is soggy. Crusty breads will never be crusty if the temperature doesn't get high enough to drive the moisture from the dough. Over baked cookies are dry and hard. Try baking cookies until they just start to brown and see if you don't like them better.
Most soft breads should reach an internal temperature of 190 degrees and most crusty breads should reach a temperature of 200 to 210 degrees. A thermometer is the bread baker's best friend.
To reach internal temperatures such as these, crusts will often be a darker brown than what you often photo in the excellent bread. If you would like a golden crust on your bread instead of a rich brown crust, try draping the loaf with aluminum foil for the last six or eight minutes of baking. The aluminum foil deflects the heat and will safe the crust from becoming too dark.
Not letting it rise enough. And while we're talking of breads . . . If you like your bread light and fluffy, let it rise. The tendency is to stick it in the oven too soon. With a petite practice, you'll soon learn to identify bread that has risen to the maximum. It's soft to the touch-it even looks puffy. Ideally, you'll catch it a petite before it starts to blister. (Remember, you will get a petite oven spring, even in a hot oven.) If you wait too long and the bread starts to blister, all is not lost. Punch it down, reform the loaf, and let it rise again. (Sometimes, if a single blister shows up and you're in a hurry, you can puncture the blister with a sharp knife and stick the loaf in the oven.)
Improper mixing. We don't mix breads long enough; we mix biscuits, muffins, and pancakes too long. Mixing develops the gluten. It's the gluten that creates the elasticity and chewiness in bread. We want products leavened with baking powder or baking soda to be tender and flaky. Mix the dry ingredients to distribute them well and then consolidate the dry combination with the wet ingredients until they are evenly mixed but no more. Leavened products that are over-mixed are tough and leathery.
Improper measurement. We presuppose that more often than not, ingredients are not measured properly. In many good recipes, there is some margin for error but even in the good recipes, the goods will be better if the ratio of ingredients is correct. quantum liquids in clear containers designed for liquids and at eye level. Use measuring cups that you trust to be correct. (We recently compared four brand name measuring cups. One was off by a full tablespoon in one cup.)
We always weigh flour when we bake. A packed cup of flour can nothing else but weigh 20% more than one that is lightly filled. (Most recipes are based on lightly filled cups.) If you are just starting to change your recipes from volumes to weights, start out with 4.5 ounces of flour for every cup. Stay with the same flour as much as potential for the same type of product. different flours have different densities and different flours can act very differently in a recipe. If you weigh your flour and record your results, you can excellent that popular recipe.
Now you know. These are the nemeses that cause the most problems in the kitchen. Knowing what they are--the common pitfalls of the kitchen--will arm you to be a better baker. As you excellent your craft in these four areas, you will turn out phenomenal baked goods.
calphalon unison nonstick 8 omelette pan lodge logic pre seasoned 15 inch cast iron skillet all american 921 pressure cooker
Sandee Lembke from Theme Party Queen.com invites you to visit her site for more great theme party ideas and recipes.
Friends Link : anolon advanced 10 quart stockpot circulon infinite circulon 10 piece cookware set
In our house cookies are a must. I suppose I spoiled our kids with homemade cookies because now they won't touch a bag of the store-bought varieties. Maybe some of these are the reason.
Cookie Burger Sliders
You will need:
1/4 cup flaked or shredded coconut
A few drops of green food coloring
1 tube red decorator frosting
48 vanilla wafers
24 minuscule chocolate covered peppermint patties
1 tube yellow decorator frosting
In a zipper bag mix the coconut with a few drops of green coloring. It should come to be a nice lettuce-green color
On the flat side of a vanilla wafer cookie put a dab of red frosting.
Arrange a peppermint patty on top.
Add a small pinch of green coconut.
Apply a small dab of the yellow frosting and place someone else cookie, flat side down, on top.
Repeat. Tip: If the top cookie does not want to stick well, add a minuscule more frosting.
Kids admittedly love this one. Makes 24 sliders.
Haystacks
Melt one box of butterscotch morsels in a bowl in the microwave according to the box directions. Stir until smooth.
When melted and level add in 2 cups unsalted dry-roasted peanuts and 2 cups shoestring potato sticks.
Stir slowly until everything is coated.
Drop onto wax paper with a large spoon to form haystacks. Cool completely.
Makes about 2 dozen.
Variations: You can substitute white chocolate or vanilla baking chips, chocolate chips, or different nuts. You will need the potato sticks however, to make haystacks.
Not Your lowly Stained Glass Windows
Milt 1/2 cup butter and 1 box chocolate chips in a microwave or double boiler. Stir until butter is incorporated and composition is smooth.
Stir in 1 box colored minuscule marshmallows.
Pour the composition onto wax paper and roll to for two by 6 to 8 inch logs. Cool in the refrigerator until hardened.
When hardened, slice into thin slices with a sharp knife. Makes about 24 1/2 inch slices.
Twisted Ranger Cookies
1 bag marshmallows
1 stick butter or 1/2 cup margarine
Melt the butter. Add the marshmallows and stir until melted and creamy. Just like you do with rice cereal treats.
To the melted marshmallow composition add
2 cups rice cereal
1 3 ounce can of flaked coconut
1 cup pitted dates
1/2 cup nuts, optional
2 cups cinnamon sugar flavored cereal
2 cups honey nut oat cereal
Stir until all cereal and fruit are covered. Pour composition into ta buttered baking pan. Press down firmly. Cool. Cut into squares. Makes about 36.
Variations: You can use the marshmallow base and different cereals, fruit and nuts to originate your own former cookies. Give it a try.
J Zande is a freelance writer for Coffee Cakes the premier baker of wonderfully baked products including Stroopwafels Dutch cookies. Freshly baked coffee Cake products in beautifully arranged gourmet gift basket for those on your shopping list As good as they look they taste even better! Give someone special a gift that can be enjoyed and appreciated this holiday season. Coffee Cakes makes shopping easy and can fit anyone's budget. Happy Holidays!
Related : all clad stainless 12 quart stock pot farberware cookware set 10 piece all clad copper core 3 quart saute with lid
There are essentially only six types of cookies. These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies. Chewy cookies are often the bars and dropped cookies.
The others commonly furnish a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can contain both varieties. Crunchy peanut butter or chewy chocolate chip for example.
The exquisite cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety. Either way, the color and shape should be uniform.
When you are ready to bake cookies here are some tips to help.
Select pans of the proper size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for proper circulation of heat to ensure even baking. If your pan is too large your cookies will burn on the bottom. Avoid using pans with sides. It this is all you have, turn the pan upside down and bake on the bottom, unless of course you are using a bar cookie formula which requires sides. Sides sacrifice the flow of hot air and can follow in burned or under cooked cookies.
Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn nearby and inspect the cookies are gone. I have often had to make an added batch of cookies because the kids could not resist those warm from the oven delicacies.
For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking. If you don't have these you can put flour on the pin and board to prevent sticking. You can try a combination of one part sugar and two parts flour if the dough is sticky. Use only a portion of the dough that can be handled easily. Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.
Use of an alarm clock or kitchen timer will also help you bake exquisite cookies. When the phone rings you can indubitably lose track of those prominent minutes. I can't count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention. Sometimes it is the timer that will remind you when your attention is drawn elsewhere. It happens.
Always preheat the oven to ensure your cookies bake evenly and avoid peeking. Every look releases heat and lowers the temperature causing uneven browning. If you accurately watch the timing of the first batch you can cook following batches without peeking.
Store cooled cookies in a covered container or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to prevent spoiling. Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft. You can use an air tight tin for this type. You should not store the two distinct types together. If your crisp cookies become soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.
To make your cookie baking go smoothly follow these simple steps.
1. Heat the oven
2. Assemble all ingredients. Sift the dry ingredients together and if your formula calls for melted chocolate, get it melted and ready.
3. Set out eggs about 20 minutes before you begin baking. They should be at room temperature. If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.
4. Prepare your cookie sheets or pans and set out your cooling racks.
5. If using fruit or nuts, chop or other wise Prepare them first. Drain canned fruit or thaw frozen fruit.
6. Now you are ready to mix and bake your cookies.
While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies. Attending cookie exchanging or giving cookies as gifts can be a snap. Just set aside one day to devote to your baking and you will have enough cookies to last the season.
One last tip. Don't overlook refrigerator cookies. They can be mixed and shaped and stored in the refrigerator or freezer to be baked later. When that unexpected business arrives or the kids come clamoring for a treat you can quickly pull out these suitable cookies and serve up a homemade treat.
Finally, homemade cookies can be more cost friendly than those varieties you buy in the markets. You can control the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.
Cookie Baking Tips - Chewy Vs Crunchybialetti italian ultimate 13 piece cookware set farberware classic 10-piece cookware set
There are essentially only six types of cookies. These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies. Chewy cookies are often the bars and dropped cookies.
The others regularly furnish a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can contain both varieties. Crunchy peanut butter or chewy chocolate chip for example.
The excellent cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety. Either way, the color and shape should be uniform.
When you are ready to bake cookies here are some tips to help.
Select pans of the permissible size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for permissible circulation of heat to ensure even baking. If your pan is too large your cookies will burn on the bottom. Avoid using pans with sides. It this is all you have, turn the pan upside down and bake on the bottom, unless of policy you are using a bar cookie formula which requires sides. Sides reduce the flow of hot air and can supervene in burned or under cooked cookies.
Use a spatula or pan-cake turner to take off cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn nearby and discover the cookies are gone. I have often had to make an supplementary batch of cookies because the kids could not resist those warm from the oven delicacies.
For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking. If you don't have these you can put flour on the pin and board to forestall sticking. You can try a blend of one part sugar and two parts flour if the dough is sticky. Use only a measure of the dough that can be handled easily. Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.
Use of an alarm clock or kitchen timer will also help you bake excellent cookies. When the phone rings you can precisely lose track of those foremost minutes. I can't count how many trays of cookies have been burned because of a phone call, someone at the door, of a child in need of attention. Sometimes it is the timer that will remind you when your attention is drawn elsewhere. It happens.
Always preheat the oven to ensure your cookies bake evenly and avoid peeking. Every look releases heat and lowers the temperature causing uneven browning. If you accurately watch the timing of the first batch you can cook following batches without peeking.
Store cooled cookies in a covered holder or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to forestall spoiling. Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft. You can use an air tight tin for this type. You should not store the two different types together. If your crisp cookies come to be soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.
To make your cookie baking go smoothly supervene these easy steps.
1. Heat the oven
2. Assemble all ingredients. Sift the dry ingredients together and if your formula calls for melted chocolate, get it melted and ready.
3. Set out eggs about 20 minutes before you begin baking. They should be at room temperature. If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.
4. get ready your cookie sheets or pans and set out your cooling racks.
5. If using fruit or nuts, chop or other wise get ready them first. Drain canned fruit or thaw icy fruit.
6. Now you are ready to mix and bake your cookies.
While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies. Attending cookie exchanging or giving cookies as gifts can be a snap. Just set aside one day to devote to your baking and you will have sufficient cookies to last the season.
One last tip. Don't overlook refrigerator cookies. They can be mixed and shaped and stored in the refrigerator or freezer to be baked later. When that unexpected enterprise arrives or the kids come clamoring for a treat you can swiftly pull out these convenient cookies and serve up a homemade treat.
Finally, homemade cookies can be more cost friendly than those varieties you buy in the markets. You can operate the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.
Cookie Baking Tips - Chewy Vs Crunchyall clad master che'f 2 14 piece cookware set calphalon unison nonstick 10 piece cookware set all clad copper core 14 piece cookware set
There are essentially only six types of cookies. These are bars, refrigerator cookies, drop cookies, molded cookies, pressed cookies and rolled cookies. Chewy cookies are often the bars and dropped cookies.
The others regularly furnish a crisp or crunchy cookie, although there are exceptions Drop cookies are also, perhaps, the quickest and easiest to make and can comprise both varieties. Crunchy peanut butter or chewy chocolate chip for example.
The exquisite cookie should have a good flavor and texture with a tender crumb unless it is a crispy variety. Either way, the color and shape should be uniform.
When you are ready to bake cookies here are some tips to help.
Select pans of the permissible size and shape. Cookie sheets or pans should be shiny and at least one inch smaller that the oven to allow for permissible circulation of heat to ensure even baking. If your pan is too large your cookies will burn on the bottom. Avoid using pans with sides. It this is all you have, turn the pan upside down and bake on the bottom, unless of policy you are using a bar cookie recipe which requires sides. Sides reduce the flow of hot air and can succeed in burned or under cooked cookies.
Use a spatula or pan-cake turner to remove cookies to wire racks for cooling. Be sure to keep the family out of the kitchen or you may turn nearby and inspect the cookies are gone. I have often had to make an further batch of cookies because the kids could not resist those warm from the oven delicacies.
For rolled cookies you can cover the rolling pin with a pastry cloth or pastry cloth stocking. If you don't have these you can put flour on the pin and board to preclude sticking. You can try a composition of one part sugar and two parts flour if the dough is sticky. Use only a part of the dough that can be handled easily. Keep the remaining dough in the refrigerator until ready to roll it out.Dipping the cookie cutter or knife in flour is also a helpful tip to keep in mind when working with sticky rolled dough.
Use of an alarm clock or kitchen timer will also help you bake exquisite cookies. When the phone rings you can surely lose track of those important minutes. I can't count how many trays of cookies have been burned because of a phone call, man at the door, of a child in need of attention. Sometimes it is the timer that will remind you when your attention is drawn elsewhere. It happens.
Always preheat the oven to ensure your cookies bake evenly and avoid peeking. Every look releases heat and lowers the climatic characteristic causing uneven browning. If you accurately watch the timing of the first batch you can cook following batches without peeking.
Store cooled cookies in a covered holder or cookie jar. A slice or two of apple will keep moist cookies chewy but keep them in the refrigerator to preclude spoiling. Crunchy cookies will stay fresh longer if you tuck in a slice of bread.The bread absorbs the humidity that can cause them to get soft. You can use an air tight tin for this type. You should not store the two separate types together. If your crisp cookies come to be soft you can place them on a cookie sheet in a 300 degree oven for a few minutes to restore the crispness.
To make your cookie baking go smoothly succeed these easy steps.
1. Heat the oven
2. Assemble all ingredients. Sift the dry ingredients together and if your recipe calls for melted chocolate, get it melted and ready.
3. Set out eggs about 20 minutes before you begin baking. They should be at room temperature. If you forget, you can place them in a small bowl of very warm but not hot water for a few minutes.
4. get ready your cookie sheets or pans and set out your cooling racks.
5. If using fruit or nuts, chop or other wise get ready them first. Drain canned fruit or thaw frosty fruit.
6. Now you are ready to mix and bake your cookies.
While this seems a bit tedious, you will be glad you took the extra time, especially during the holiday baking season when you are apt to bake many more varieties of cookies. Attending cookie exchanging or giving cookies as gifts can be a snap. Just set aside one day to devote to your baking and you will have sufficient cookies to last the season.
One last tip. Don't overlook refrigerator cookies. They can be mixed and shaped and stored in the refrigerator or freezer to be baked later. When that unexpected business arrives or the kids come clamoring for a treat you can fast pull out these convenient cookies and serve up a homemade treat.
Finally, homemade cookies can be more cost friendly than those varieties you buy in the markets. You can operate the ingredients and ensure there are no additives or preservatives you might prefer your family didn't have.
Cookie Baking Tips - Chewy Vs CrunchyIn our house cookies are a must. I suppose I spoiled our kids with homemade cookies because now they won't touch a bag of the store-bought varieties. Maybe some of these are the reason.
Cookie Burger Sliders
You will need:
1/4 cup flaked or shredded coconut
A few drops of green food coloring
1 tube red decorator frosting
48 vanilla wafers
24 small chocolate covered peppermint patties
1 tube yellow decorator frosting
In a zipper bag mix the coconut with a few drops of green coloring. It should come to be a nice lettuce-green color
On the flat side of a vanilla wafer cookie put a dab of red frosting.
Arrange a peppermint patty on top.
Add a small pinch of green coconut.
Apply a small dab of the yellow frosting and place other cookie, flat side down, on top.
Repeat. Tip: If the top cookie does not want to stick well, add a small more frosting.
Kids unmistakably love this one. Makes 24 sliders.
Haystacks
Melt one package of butterscotch morsels in a bowl in the microwave agreeing to the package directions. Stir until smooth.
When melted and smooth add in 2 cups unsalted dry-roasted peanuts and 2 cups shoestring potato sticks.
Stir gently until everything is coated.
Drop onto wax paper with a large spoon to form haystacks. Cool completely.
Makes about 2 dozen.
Variations: You can substitute white chocolate or vanilla baking chips, chocolate chips, or dissimilar nuts. You will need the potato sticks however, to make haystacks.
Not Your ordinary Stained Glass Windows
Milt 1/2 cup butter and 1 package chocolate chips in a microwave or duplicate boiler. Stir until butter is incorporated and combination is smooth.
Stir in 1 package colored small marshmallows.
Pour the combination onto wax paper and roll to for two by 6 to 8 inch logs. Cool in the refrigerator until hardened.
When hardened, slice into thin slices with a sharp knife. Makes about 24 1/2 inch slices.
Twisted Ranger Cookies
1 bag marshmallows
1 stick butter or 1/2 cup margarine
Melt the butter. Add the marshmallows and stir until melted and creamy. Just like you do with rice cereal treats.
To the melted marshmallow combination add
2 cups rice cereal
1 3 ounce can of flaked coconut
1 cup pitted dates
1/2 cup nuts, optional
2 cups cinnamon sugar flavored cereal
2 cups honey nut oat cereal
Stir until all cereal and fruit are covered. Pour combination into ta buttered baking pan. Press down firmly. Cool. Cut into squares. Makes about 36.
Variations: You can use the marshmallow base and dissimilar cereals, fruit and nuts to originate your own customary cookies. Give it a try.
Cookies - No Bake Cookie Recipesanolon advanced 10 piece kitchenaid gourmet essentials 10 pc. cookware set kitchenaid gourmet distinctions 10 piece set
In our house cookies are a must. I suppose I spoiled our kids with homemade cookies because now they won't touch a bag of the store-bought varieties. Possibly some of these are the reason.
Cookie Burger Sliders
You will need:
1/4 cup flaked or shredded coconut
A few drops of green food coloring
1 tube red decorator frosting
48 vanilla wafers
24 wee chocolate covered peppermint patties
1 tube yellow decorator frosting
In a zipper bag mix the coconut with a few drops of green coloring. It should become a nice lettuce-green color
On the flat side of a vanilla wafer cookie put a dab of red frosting.
Arrange a peppermint patty on top.
Add a small pinch of green coconut.
Apply a small dab of the yellow frosting and place an additional one cookie, flat side down, on top.
Repeat. Tip: If the top cookie does not want to stick well, add a wee more frosting.
Kids literally love this one. Makes 24 sliders.
Haystacks
Melt one holder of butterscotch morsels in a bowl in the microwave agreeing to the holder directions. Stir until smooth.
When melted and smooth add in 2 cups unsalted dry-roasted peanuts and 2 cups shoestring potato sticks.
Stir gradually until all things is coated.
Drop onto wax paper with a large spoon to form haystacks. Cool completely.
Makes about 2 dozen.
Variations: You can substitute white chocolate or vanilla baking chips, chocolate chips, or different nuts. You will need the potato sticks however, to make haystacks.
Not Your ordinary Stained Glass Windows
Milt 1/2 cup butter and 1 holder chocolate chips in a microwave or double boiler. Stir until butter is incorporated and blend is smooth.
Stir in 1 holder colored wee marshmallows.
Pour the blend onto wax paper and roll to for two by 6 to 8 inch logs. Cool in the refrigerator until hardened.
When hardened, slice into thin slices with a sharp knife. Makes about 24 1/2 inch slices.
Twisted Ranger Cookies
1 bag marshmallows
1 stick butter or 1/2 cup margarine
Melt the butter. Add the marshmallows and stir until melted and creamy. Just like you do with rice cereal treats.
To the melted marshmallow blend add
2 cups rice cereal
1 3 ounce can of flaked coconut
1 cup pitted dates
1/2 cup nuts, optional
2 cups cinnamon sugar flavored cereal
2 cups honey nut oat cereal
Stir until all cereal and fruit are covered. Pour blend into ta buttered baking pan. Press down firmly. Cool. Cut into squares. Makes about 36.
Variations: You can use the marshmallow base and different cereals, fruit and nuts to originate your own former cookies. Give it a try.
Cookies - No Bake Cookie Recipesall clad copper core 2 quart saucepan circulon 2 12 piece cookware set
There is no great cookie in the world than a well-made chocolate cookie. Read on to find out how to make the excellent chocolate cookie.
The excellent Chocolate Cookie
The best chocolate cookie is the cocoa drop cookie. Not only are they delicious, but they are easy to make as well.
The ingredients required for this method are: ¼ cup butter, softened; ¼ cup shortening; 1 cup sugar; 1 egg; ¾ cup buttermilk; 1 tsp vanilla; 1 ¼ cup sifted all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup cocoa powder, unsweetened; and 1 cup of chopped pecans.
First, cream the shortening and butter with sugar; beat in egg. Stir in the buttermilk and vanilla next, and then sift the dry ingredients together and add to the first mixture. Stir in the pecans, and chill the cookie dough for about an hour. Use a teaspoon to drop the dough onto a greased baking sheet, leaving about 2 inches in the middle of the cookies. Bake in a preheated 400°F oven for about 8-10 minutes, or until set. Then cool and frost with a easy chocolate or vanilla icing if desired.
Shortbread Cookie Recipe
Another great method is the chocolate covered shortbread cookie recipe. For this you will need: 8 ounces butter at room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 ounces unsweetened chocolate, melted; and ½ teaspoon vanilla extract.
Combine all ingredients; knead with your hands to made sure they are well mixed, press into lightly buttered pans, and bake at 325°F for about 20 minutes. Cut into wedges while they are still warm or break them apart.
There are many astounding recipes out there. Remember these recipes around the holidays and you can present your friends and house with delightful treats that will be remembered the rest of the year.
Chocolate Cookies - Baking That excellent Chocolate CookieBaking cookies is a lot of fun. It does take some time to make them, but fresh baked cookies out of the oven can't be beat even by the best gourmet cookie you can buy.
When you walk into somebody's house and there are cookies in the oven, the whole house smells great and inviting. There are some shortcuts that can make it easier to bake your own cookies and i don't mean store bought dough.
Making the Dough.
Make sure you have all the ingredients that you need and quantum them carefully. Actually, the best thing you can do is get a scale and weigh them, that way you always have the exact same amount.
Use only the best ingredients, such as real butter and fresh eggs. If you are diet-conscious, add ground flax-seeds, nuts and dried fruit for nutrition. You can even substitute applesauce for part of the butter.
Make the dough according to the instructions, but be meticulous not to mix it too long after adding the flour. Only mix until the flour is incorporated into the dough, otherwise your cookies will be tough.
Baking the Cookies.
Use a high ability baking sheet and cover it with parchment paper. No need to butter it. The cookies will not stick and it is so easy to clean.
After mixing the dough, you can wrap it tightly and keep it in the refrigerator for up to 1 week. When you want fresh cookies, just take out enough for 1 sheet and bake them. Fresh cookies are best within 3 days of development them. If they are soft, put them into a tightly end holder and layer them in the middle of wax paper. Should they become hard, just add a slice of bread and leave it in there overnight and they will be soft again.
Making Cookies in advance.
If you want to make cookies ahead of time, you can ice them after they are cooled. Put them back on a cookie sheet in a singular layer and put the sheet in the freezer. Once they are frozen, considered put them into a holder in the middle of wax paper or into a Ziploc bag and you can keep them for 3 months. When you want some cookies, just take out what you want and let it defrost or put it into a low oven for a few minutes and they will taste and smell freshly baked.
When you bake the cookies, be sure that your oven is set on the right temperature. It is a good idea to have an oven thermometer, since ovens can very a bit even if they are brand new.
Take the plunge and bake your own cookies! You will enjoy them so much more than the ones you buy!
Baking Cookies - How to Make the Best Cookies Ever!circulon elite hard anodized nonstick 12 inch anolon advanced 10 piece bialetti italian 13 piece cookware set
In our house cookies are a must. I suppose I spoiled our kids with homemade cookies because now they won't touch a bag of the store-bought varieties. Perhaps some of these are the reason.
Cookie Burger Sliders
You will need:
1/4 cup flaked or shredded coconut
A few drops of green food coloring
1 tube red decorator frosting
48 vanilla wafers
24 little chocolate covered peppermint patties
1 tube yellow decorator frosting
In a zipper bag mix the coconut with a few drops of green coloring. It should become a nice lettuce-green color
On the flat side of a vanilla wafer cookie put a dab of red frosting.
Arrange a peppermint patty on top.
Add a small pinch of green coconut.
Apply a small dab of the yellow frosting and place other cookie, flat side down, on top.
Repeat. Tip: If the top cookie does not want to stick well, add a little more frosting.
Kids categorically love this one. Makes 24 sliders.
Haystacks
Melt one box of butterscotch morsels in a bowl in the microwave agreeing to the box directions. Stir until smooth.
When melted and smooth add in 2 cups unsalted dry-roasted peanuts and 2 cups shoestring potato sticks.
Stir gently until all things is coated.
Drop onto wax paper with a large spoon to form haystacks. Cool completely.
Makes about 2 dozen.
Variations: You can substitute white chocolate or vanilla baking chips, chocolate chips, or dissimilar nuts. You will need the potato sticks however, to make haystacks.
Not Your commonplace Stained Glass Windows
Milt 1/2 cup butter and 1 box chocolate chips in a microwave or double boiler. Stir until butter is incorporated and composition is smooth.
Stir in 1 box colored little marshmallows.
Pour the composition onto wax paper and roll to for two by 6 to 8 inch logs. Cool in the refrigerator until hardened.
When hardened, slice into thin slices with a sharp knife. Makes about 24 1/2 inch slices.
Twisted Ranger Cookies
1 bag marshmallows
1 stick butter or 1/2 cup margarine
Melt the butter. Add the marshmallows and stir until melted and creamy. Just like you do with rice cereal treats.
To the melted marshmallow composition add
2 cups rice cereal
1 3 ounce can of flaked coconut
1 cup pitted dates
1/2 cup nuts, optional
2 cups cinnamon sugar flavored cereal
2 cups honey nut oat cereal
Stir until all cereal and fruit are covered. Pour composition into ta buttered baking pan. Press down firmly. Cool. Cut into squares. Makes about 36.
Variations: You can use the marshmallow base and dissimilar cereals, fruit and nuts to create your own traditional cookies. Give it a try.
Cookies - No Bake Cookie Recipesanolon advanced 12 inch open round griddle all clad master che'f 2 6 quart saute pan
Baking cookies is a lot of fun. It does take some time to make them, but fresh baked cookies out of the oven can't be beat even by the best glutton cookie you can buy.
When you walk into somebody's house and there are cookies in the oven, the whole house smells great and inviting. There are some shortcuts that can make it easier to bake your own cookies and i don't mean store bought dough.
Making the Dough.
Make sure you have all the ingredients that you need and portion them carefully. Actually, the best thing you can do is get a scale and weigh them, that way you all the time have the exact same amount.
Use only the best ingredients, such as real butter and fresh eggs. If you are diet-conscious, add ground flax-seeds, nuts and dried fruit for nutrition. You can even substitute applesauce for part of the butter.
Make the dough agreeing to the instructions, but be careful not to mix it too long after adding the flour. Only mix until the flour is incorporated into the dough, otherwise your cookies will be tough.
Baking the Cookies.
Use a high ability baking sheet and cover it with parchment paper. No need to butter it. The cookies will not stick and it is so easy to clean.
After mixing the dough, you can wrap it tightly and keep it in the refrigerator for up to 1 week. When you want fresh cookies, just take out enough for 1 sheet and bake them. Fresh cookies are best within 3 days of production them. If they are soft, put them into a tightly conclusion holder and layer them between wax paper. Should they come to be hard, just add a slice of bread and leave it in there overnight and they will be soft again.
Making Cookies in advance.
If you want to make cookies ahead of time, you can freeze them after they are cooled. Put them back on a cookie sheet in a single layer and put the sheet in the freezer. Once they are frozen, considered put them into a holder between wax paper or into a Ziploc bag and you can keep them for 3 months. When you want some cookies, just take out what you want and let it defrost or put it into a low oven for a few minutes and they will taste and smell freshly baked.
When you bake the cookies, be unavoidable that your oven is set on the right temperature. It is a good idea to have an oven thermometer, since ovens can very a bit even if they are brand new.
Take the plunge and bake your own cookies! You will enjoy them so much more than the ones you buy!
Baking Cookies - How to Make the Best Cookies Ever!all clad copper core 3 quart saute with lid kitchenaid gourmet essentials 10 pc. cookware set circulon 2 12 piece cookware set
There is no better cookie in the world than a well-made chocolate cookie. Read on to find out how to make the excellent chocolate cookie.
The excellent Chocolate Cookie
The best chocolate cookie is the cocoa drop cookie. Not only are they delicious, but they are easy to make as well.
The ingredients required for this formula are: ¼ cup butter, softened; ¼ cup shortening; 1 cup sugar; 1 egg; ¾ cup buttermilk; 1 tsp vanilla; 1 ¼ cup sifted all-purpose flour; ½ tsp baking soda; ½ tsp salt; ½ cup cocoa powder, unsweetened; and 1 cup of chopped pecans.
First, cream the shortening and butter with sugar; beat in egg. Stir in the buttermilk and vanilla next, and then sift the dry ingredients together and add to the first mixture. Stir in the pecans, and chill the cookie dough for about an hour. Use a teaspoon to drop the dough onto a greased baking sheet, leaving about 2 inches between the cookies. Bake in a preheated 400°F oven for about 8-10 minutes, or until set. Then cool and frost with a easy chocolate or vanilla icing if desired.
Shortbread Cookie Recipe
Another great formula is the chocolate covered shortbread cookie recipe. For this you will need: 8 ounces butter at room temperature; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon baking powder; 2 ounces unsweetened chocolate, melted; and ½ teaspoon vanilla extract.
Combine all ingredients; knead with your hands to made sure they are well mixed, press into lightly buttered pans, and bake at 325°F for about 20 minutes. Cut into wedges while they are still warm or break them apart.
There are many spectacular, recipes out there. Remember these recipes around the holidays and you can present your friends and family with delightful treats that will be remembered the rest of the year.
Chocolate Cookies - Baking That exquisite Chocolate CookieBaking cookies is a lot of fun. It does take some time to make them, but fresh baked cookies out of the oven can't be beat even by the best epicurean cookie you can buy.
When you walk into somebody's house and there are cookies in the oven, the whole house smells great and inviting. There are some shortcuts that can make it easier to bake your own cookies and i don't mean store bought dough.
Making the Dough.
Make sure you have all the ingredients that you need and measure them carefully. Actually, the best thing you can do is get a scale and weigh them, that way you all the time have the exact same amount.
Use only the best ingredients, such as real butter and fresh eggs. If you are diet-conscious, add ground flax-seeds, nuts and dried fruit for nutrition. You can even substitute applesauce for part of the butter.
Make the dough according to the instructions, but be right not to mix it too long after adding the flour. Only mix until the flour is incorporated into the dough, otherwise your cookies will be tough.
Baking the Cookies.
Use a high potential baking sheet and cover it with parchment paper. No need to butter it. The cookies will not stick and it is so easy to clean.
After mixing the dough, you can wrap it tightly and keep it in the refrigerator for up to 1 week. When you want fresh cookies, just take out adequate for 1 sheet and bake them. Fresh cookies are best within 3 days of manufacture them. If they are soft, put them into a tightly conclusion package and layer them in the middle of wax paper. Should they come to be hard, just add a slice of bread and leave it in there overnight and they will be soft again.
Making Cookies in advance.
If you want to make cookies ahead of time, you can freeze them after they are cooled. Put them back on a cookie sheet in a singular layer and put the sheet in the freezer. Once they are frozen, thought about put them into a package in the middle of wax paper or into a Ziploc bag and you can keep them for 3 months. When you want some cookies, just take out what you want and let it defrost or put it into a low oven for a few minutes and they will taste and smell freshly baked.
When you bake the cookies, be determined that your oven is set on the right temperature. It is a good idea to have an oven thermometer, since ovens can very a bit even if they are brand new.
Take the plunge and bake your own cookies! You will enjoy them so much more than the ones you buy!
Baking Cookies - How to Make the Best Cookies Ever!all clad stainless 9 piece cuisinart chef's classic 17 piece cookware set
Even if you have all required ingredients and use the allowable recipe to bake cookies, the absence or improper choice of a cookie sheet can not only ruin their taste but also their shape. Using allowable tools and bake ware can help you in development the perfect cookies with the ultimate taste. A large range of these sheets are ready on the market to help you in the baking process. Using a cookie sheet for baking cookies helps to make sure that your time, attempt and ingredients do not go to waste.
These sheets are also known as baking sheets or oven trays. Some of the types being offered in the market comprise insulated, silicon, aluminum and stainless steel. With various varieties available, non stick oven trays are also ready in various designs and styles to suit separate ovens and baking needs. These are designed in a way that when the baking stock is ready it won't be stuck to the tray or you won't have to put oil on it to ease the baked goodies off the trays.
The use of original oven trays requires you to oil these, so that your cookies don't get stuck to the tray. The use of such trays also leaves some food behind because of the sticky surface. In contrast, baking is made much easier and suitable with the use of non stick utensils. The non stick items and their perfect features make the cooking process easier. Excellent ability materials are used in the production of these items to ensure that all things is evenly cooked. Some models of bake ware have two aluminum sheets that have a layer of air between the two. The purpose of this is to sacrifice the metal temperature and to ensure that each cookie gets the same number of heat.
Such features sacrifice the chances or likelihood of burnt cookies and makes sure that cookies do not get over done or burn. The use of such trays not only helps you bake in lesser time, but also provides you with great taste and experience. Non stick surfaced oven sheets are expensive compared to the approved ones but investing in them can make your cooking sense an ultimate one. Choosing the right non stick sheet is significant and baking enthusiasts swear by these as an significant kitchen item.
Bake excellent Cookies on a Non-Stick Cookie SheetMost cookie recipes are made up of two parts-the wet ingredients and the dry ones. Make your mind up two bowls. All ingredients will end up in the larger, wet ingredients bowl. These wet items consist of butter and sugar (sugar liquifies when baked), eggs, milk, sour cream, extracts and syrups like honey or molasses. Butter and sugar are the tenderizers of most cookie recipes. They are creamed together to pump air into them. The longer you mix them, the more air is pumped in and the more tender the cookie. Cream at 2-3 minutes to lighten the dough.
Eggs bind all the ingredients together. If you have ever wondered why instructions advise room climatic characteristic eggs, it is because cold eggs will burst the air bubbles you just spent the last three minutes pumping into the butter and sugar. You can hurry this warming process along by letting the eggs sit in warm water for 15 minutes, while making ready the rest of the ingredients and getting your cookie sheets and other tools out. It is all the time best to beat an egg first, before adding it to the creamed mixture. Again, it is a matter of pumping in more air. Extracts are regularly added to the wet ingredients after creaming and after adding the eggs.
The dominant dry ingredient is flour, which is the toughener or buildings of the cookie. Think of a honeycomb. The pockets of honey are the air-filled creamed butter and sugar of a cookie. The combs themselves are the flour or buildings of the cookie. The egg is the glue that holds them all together.
Flour is regularly the single largest ingredient in a cookie recipe. Unlike the wet ingredients, over handling or over beating flour can toughen a cookie, especially if you use a butter substitute with a lower fat content. No need to sift the flour. But if it has been sitting in a box for quite a while, fluff it up (stir it) with a whisk before measuring it. When measuring ingredients, all the time level off the measuring cup.
Other dry ingredients are insignificant in their size, but qualified in determining not only texture, but taste. If baking a bar type cookie that falls in the center, it regularly means you have added too much of a leavening agent (baking powder or baking soda). If your batter puffs up, you need to growth your leavening agent. Spices, on the other hand, have petite succeed on the texture of the cookie or bar, but have everything to do with flavor. Salt acts as a flavor enhancer. If you are using a salted butter or spread, you need not add more salt to the recipe. To ensure a good blending all the time whisk leavening agents and spices into the flour.
Add the dry ingredients to the wet ones. Fruits and nuts are regularly stirred or folded in by hand as the final step. Chilling a cookie dough is regularly a good idea. It makes it easier to handle for scooping and it allows the spices and flavorings that you added to saturate the dough-more saturation means more flavor.
These are the basics when it comes to cookie baking. There is a delicate balance in the middle of wet and dry ingredients. Sometimes ignorance is bliss and you do not have to understand chemistry to bake a cookie. It all appears uncomplicated when you see that cookies are made up primarily of butter, sugar and flour. But when you start experimenting with a formula on your own and tip the dry and wet balance, it is then that you appreciate the fine balance and chemistry that makes each seemingly uncomplicated formula work.
Cookie Baking - The BasicsHere are some great tips that will make baking cookies easier and the results even better.
* For light and crispy cookies use an electric mixer. Mix the dough by hand if you prefer denser cookies.
* Do not over mix the dough. This is corollary in hard cookies.
* If a method calls for butter, you can substitute with whether margarine or shortening.
* Although cookies made from butter or margarine are flatter than those made with shortening, they have a great rich flavor. To get the best of both worlds, use half of each instead.
* If you plan on using a nonstick baking pan, lower the recommended oven temperature by 25 degrees. This will preclude the bottoms from getting too brown.
* For easy cleanup if you are not using a nonstick pan you can use parchment paper instead.
* When baking any batches of cookies, make sure you have more than one baking sheet. If you place dough on a hot or warm sheet it will spread right away and you will end up with flat cookies.
* always bake in the middle of the oven. Your cookie sheet should be small enough that oven heat can de facto surround it. A good rule is to have at least 2 inches of space on all sides.
* Do not place two baking sheets in the oven at the same time. Some will over cook and some will end up under cooked.
* Spacing the cookies at least one and a half to two inches apart, together with the edge of the pan, will help make sure even cooking all around.
* An easy and great tool to use for drop cookies is an ice cream scoop. It will make your job easier and all your cookies will be the same size.
These are tips I have picked up from all over and many people. They work for me and I hope they will help you bake yummy cookies too.
Great Tips For Baking Cookiescalphalon unison nonstick 8 omelette pan anolon advanced bronze 10 piece cookware set
