Nookies Cookies Strives For Sweet Success

Seattle, Washington—Offering Seattleites sweet indulgence after a hard day at work, school, or play is Nookies Cookies, LLC.  The first-ever cookie delivery business in Seattle, Nookies Cookies delivers freshly-baked, warm cookies, homemade ice cream sandwiches, frozen bake-yourself cookie dough, and gourmet gift baskets to your doorstep.  
“After moving here a year ago, I have been trying to think of a way I could contribute to the great things Seattle has to offer,” said Adam Falcone, co-owner of Nookies Cookies.  “We all get cravings for something sweet, but don’t really want to put the effort into making something or heading out in the not-always-pleasant Seattle weather to buy something.  Nookies Cookies is the answer.”
Made from the highest quality, all-natural, and organic ingredients available, Nookies Cookies offers six varieties of cookies or dough, three varieties of ice cream cookie sandwiches, and an assortment of cookie gift packages.  They also offer locally produced, low-fat milk.  
“I’m not exaggerating when I say that I received the best culinary training available in this country,” said Shannon Eagan, The Culinary Institute of America graduate and Nookies Cookies co-owner.  “I attribute my confidence to my education, my hard work, and the praise I receive from family and friends.  Why not give everyone the opportunity to enjoy these delicious treats?”   
Nookies Cookies makes it their mission to accommodate their customers’ requests.  With advance notice, Nookies Cookies will cater any event and deliver to locations outside of their delivery area and normal operating hours.  Cookie gift baskets are also available, both for local delivery and worldwide shipping.    
Order on their website http://www.nookiescookies.com or by phone (206)284-2721, and Nookies Cookies will start baking.

What can I say but that I Love chocolate and ice cream!

Nookies Cookies

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So You Want to Bake Cookies - My Tips For Success

1. Use parchment paper. Parchment paper is available at any grocery store in the aisle where you find plastic wrap. Just tear off a sheet, and you can use it the whole time you are baking the cookies. Cookies do not stick to it, and it makes it easier to take them off the pan to put them on cookie cooling racks.

2. Use ice cream scoops. They come in many sizes to accommodate how big or how small you want your cookies. When you scoop your cookie dough with ice cream scoops, it gives them a uniform shape and size for cooking more evenly rather than having big cookies that do not cook all the way through or having smaller cookies that become crispy critters. Melon ball scoops work well for miniature cookies.

Cookie Bake

3. When making a cookie dough that has to be chilled; chill it in log shapes. When the dough is in log shapes, all you have to do is slice and bake. The cookies come out uniform slices for cooking evenly and makes it easy to place on cookie sheet and bake them faster than scooping. They also hold their shape better.

4. Make sure your oven is registering the correct temperature. Sometimes ovens get out of sync with what temperature you set it to and what it actually heats up to. If there is a doubt if your oven is registering the correct temperature, then put a thermometer inside the oven and heat it up. Then, read the temperature on the thermometer and make sure it is right. If it is wrong, either calibrate your oven by the oven manual's directions, have it serviced by a trained technician, or adjust the temperature to where it is registering the right temperature that you need so you can bake your cookies. Then have it looked at later. Nothing is worse than not knowing that your oven is at the wrong temperature until your cookies come out burnt to a crisp or barely cooked at all.

5. Make sure the oven rack is in the center position before turning on your oven. Oven rack placement is vital to cookies either being burnt on the bottom from it being too low and not cooked on the top or not getting all the way done because the rack is too high. Such an easy tip that many overlook until they are wondering what is wrong with their cookies.

6. Always preheat the oven first. If you put the cookies in the oven before the oven is heated, cookies will not get baked all the way. The reason cookies become hockey pucks is because you keep adding time to cookies that are not getting baked in their own allotted time. That happens when you do not preheat the oven all the way first.

7. Let the cookies stand about 1-2 minutes before removing them to wire cooling racks. This allows the cookies to settle and harden a little bit so they are easier to remove from the cookie sheet. If you remove them too soon, they fall apart. I like my cookies whole so I wait a couple minutes before taking them off so they stay in one piece.

8. You can freeze cookie dough. If you want homemade cookies, but do not want so many of them all at once; then you can freeze the dough. Get yourself a food sealer and some bags or canisters that you can vacuum seal and you are in business. Stores are also selling a do it yourself sealer made by Reynolds that does a wonderful job of vacuum sealing bags for a lower cost than buying a regular sealer, if cost is an issue. That way your cookie dough doesn't get freezer burned and you can just bake a few at a time, rather than have 5 dozen cookies laying around.

9. This one is probably the no-brainer of the bunch...FOLLOW THE RECIPE EXACTLY. Many times cookies do not turn out because a person did not follow their recipe. The person who made the recipe knows how much of dry ingredients versus wet ingredients go together to make a cookie dough that comes out of the oven into edible cookies. Trust them. Do not start substituting ingredients to make it lowfat or reduced sugar or something else, because chances are it will not turn out. Do not substitute applesauce for butter or cake flour for all purpose flour, because they are different densities and it will make your cookie flop. Besides, chances are if you are making cookies anyway... you probably are not caring about lowfat, or low sugar, or anything else except something sweet to eat that tastes good.

So You Want to Bake Cookies - My Tips For Success

Brenda Campbell is a cook/baker/homemaker that runs a cooking blog at http://www.cre8tivekitchen.blogspot.com - for more information about cooking tips and free recipes, give her a visit! Thank you for reading my article.

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Ten Tips For Cookie Baking Success

Homemade cookies are one of life's simple pleasures and often one of the first things we attempt to bake since they're relatively easy to make. Unfortunately, many cookbooks and recipes are written by experienced bakers for experienced bakers, so they leave out important details that can mean the difference between cookie baking success and frustration.

If you are new to cookie baking or have experienced erratic results here are some important tips to help insure success with your next batch of homemade cookies.

Cookie Bake

1. Use high quality ingredients. They can make a big difference in the flavor of your cookies. Cookies taste better when they are made with real butter, real vanilla extract (not imitation), good chocolate, and fresh flour and nuts.

2. Measure accurately. Baking requires precise measuring with special measuring tools including measuring spoons in 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon increments, dry measuring cups and liquid measuring cups with spouts. Be sure to measure everything carefully, especially flour, which needs to be fluffed up before being spooned into the cup and leveled off.

3. Use the type of fat specified in the recipe. Fats have different melting points which will cause different results, such as more or less cookie spreading as they bake.

4. When room temperature butter is called for, this means butter that is softened to 65 degrees. It should still look and be firm to the touch, not beginning to melt.

5. Line your baking sheets with parchment paper. This will produce thicker cookies that cook more evenly and are much less likely to burn on the bottoms.

6. Place cookie dough on cool cookie sheets. If the cookie sheets are warm, the cookie dough will melt and spread too much before the cookies have a chance to bake properly.

7. Bake one sheet at a time. For best results bake only one cookie sheet at a time on an oven rack placed in the center of your oven.

8. Use size pan specified when baking bar cookies and brownies use the pan size specified in the recipe. Otherwise your cookies may end up being too thin and overcooked or too thick and mushy.

9. Place an oven thermometer inside your oven to make sure your oven is at the right temperature before beginning to bake. Adjust your oven temperature as necessary to achieve the correct oven temperature. If your oven temperature is too low your cookies will spread too much and if it is too high they are likely to burn.

10. Keep a close eye on the oven. Cookies bake quickly so check them at the earliest time specified in the recipe and then every minute or so thereafter until they reach desired doneness. Since they will continue to cook for a few minutes once removed from the oven, cookies should be removed when the edges are set but tops still appear a little soft.

Ten Tips For Cookie Baking Success

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with those who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes

And her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

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So You Want to Bake Cookies - My Tips For Success

1. Use parchment paper. Parchment paper is available at any grocery store in the aisle where you find plastic wrap. Just tear off a sheet, and you can use it the whole time you are baking the cookies. Cookies do not stick to it, and it makes it easier to take them off the pan to put them on cookie cooling racks.

2. Use ice cream scoops. They come in many sizes to accommodate how big or how small you want your cookies. When you scoop your cookie dough with ice cream scoops, it gives them a uniform shape and size for cooking more evenly rather than having big cookies that do not cook all the way through or having smaller cookies that become crispy critters. Melon ball scoops work well for miniature cookies.

3. When making a cookie dough that has to be chilled; chill it in log shapes. When the dough is in log shapes, all you have to do is slice and bake. The cookies come out uniform slices for cooking evenly and makes it easy to place on cookie sheet and bake them faster than scooping. They also hold their shape better.

4. Make sure your oven is registering the correct temperature. Sometimes ovens get out of sync with what temperature you set it to and what it actually heats up to. If there is a doubt if your oven is registering the correct temperature, then put a thermometer inside the oven and heat it up. Then, read the temperature on the thermometer and make sure it is right. If it is wrong, either calibrate your oven by the oven manual's directions, have it serviced by a trained technician, or adjust the temperature to where it is registering the right temperature that you need so you can bake your cookies. Then have it looked at later. Nothing is worse than not knowing that your oven is at the wrong temperature until your cookies come out burnt to a crisp or barely cooked at all.

5. Make sure the oven rack is in the center position before turning on your oven. Oven rack placement is vital to cookies either being burnt on the bottom from it being too low and not cooked on the top or not getting all the way done because the rack is too high. Such an easy tip that many overlook until they are wondering what is wrong with their cookies.

6. Always preheat the oven first. If you put the cookies in the oven before the oven is heated, cookies will not get baked all the way. The reason cookies become hockey pucks is because you keep adding time to cookies that are not getting baked in their own allotted time. That happens when you do not preheat the oven all the way first.

7. Let the cookies stand about 1-2 minutes before removing them to wire cooling racks. This allows the cookies to settle and harden a little bit so they are easier to remove from the cookie sheet. If you remove them too soon, they fall apart. I like my cookies whole so I wait a couple minutes before taking them off so they stay in one piece.

8. You can freeze cookie dough. If you want homemade cookies, but do not want so many of them all at once; then you can freeze the dough. Get yourself a food sealer and some bags or canisters that you can vacuum seal and you are in business. Stores are also selling a do it yourself sealer made by Reynolds that does a wonderful job of vacuum sealing bags for a lower cost than buying a regular sealer, if cost is an issue. That way your cookie dough doesn't get freezer burned and you can just bake a few at a time, rather than have 5 dozen cookies laying around.

9. This one is probably the no-brainer of the bunch...FOLLOW THE RECIPE EXACTLY. Many times cookies do not turn out because a person did not follow their recipe. The person who made the recipe knows how much of dry ingredients versus wet ingredients go together to make a cookie dough that comes out of the oven into edible cookies. Trust them. Do not start substituting ingredients to make it lowfat or reduced sugar or something else, because chances are it will not turn out. Do not substitute applesauce for butter or cake flour for all purpose flour, because they are different densities and it will make your cookie flop. Besides, chances are if you are making cookies anyway... you probably are not caring about lowfat, or low sugar, or anything else except something sweet to eat that tastes good.

Brenda Campbell is a cook/baker/homemaker that runs a cooking blog at http://www.cre8tivekitchen.blogspot.com - for more information about cooking tips and free recipes, give her a visit! Thank you for reading my article.

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Cookie Sheets Are the Key to Cookie Success

There is no guarantee that great ingredients will make your cookie recipe a hit with you're family if you overlook the most important tool of the trade: the cookie sheet. Years ago, kitchens were equipped with only one choice of cookie sheet when it came to baking cookies. Luckily today's technology has opened up a whole new world of possibilities to help us bake the perfect cookie.

Single layer cookie sheets are still a favorite of many serious bakers, but there are certainly the good and bad out there. Two problems that single layer sheets cause uneven heating and sticking. In part, improvements over the years have made single layer cookie sheets better in both areas. The invention of Teflon brought us non-stick cookware. Although this has made sticking occur less often, it is not guaranteed. Cheaper brands of non-stick baking sheets will usually lose their coating quicker and eventually peel, leaving baked items sticking more often to the sheet. Modern aluminum cookie sheets have also solved the problem of uneven heating. One catch with using an aluminum non-stick cookie sheet is the color. Over baked cookie bottoms is a common occurrence when using darker sheets, because the darker color absorbs more heat than with lighter colored sheets. So if you should decide to go the rout of the single layer cookie sheet, look for a brand name you can trust, and a non-stick sheet that is lighter in color.

Air cushion baking sheets grew in popularity a few years back because they were seen as the cure to the single layer cookie sheet problems. Dual layered sheets allow air to better circulate under the cookie-baking surface, thus reducing hotspots and resulting in evenly baked cookies all across the sheet, not just in the middle. There are some issues to note when using these sheets. Sticking can still be a problem, depending on how well the sheet is made and if it is covered with a non-stick coating. Also, although you get consistent heat throughout the sheet you might not get hot enough heat. This will cause refrigerated cookies to cook a little slower and thus spread out more. As a result, drop cookies might not entirely brown around the edges. After the first batch is baked, adjustments might need to be made to improve the outcome.

Baking Stones have become popular over the last few years for good reasons. These stones heat evenly and absorb moisture at the same time. The result is a cookie that crisps nicely on the underside without over darkening. Baking stones are very forgiving when it comes to over baking, and sticking is usually minimal. If there are any drawbacks to the baking stone, it is that they can be expensive, and because of their weight a bit clumsy in the kitchen.

Parchment Paper is a cheap, convenient, cookie baking aid that every kitchen should have. Parchment paper is coated on each side, usually with silicone, and comes in square sheets or on a roll like wax paper. Parchment paper will allow most baked cookies to lift off the baking surface with ease, and will also help spread out heat more evenly. One additional benefit is that you can reuse a sheet several times when you are making multiple batches of cookies.

Equipping yourself with the right cookie sheet will surely make you a hero when baking for the family. Although Fido might be disappointed that his portion of baked miscues are gone.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

For more cookie baking tips and recipes visit http://kicked-up-cookie-recipes.com/

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cooking is the key to success Cookie

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There is no guarantee that the ingredients to make your big cookie recipe once you have family, if you looked on the sheet most important tool of trade: the cookie previous years. Fully equipped kitchen with a single sheet of choice when ' bake cookies from cookies. Fortunately, today's technology, opportunities have opened up a whole new world for help, bake cookies perfect.

single layer traysare always a favorite of many serious and Baker, but there are definitely good and bad there. Two problems, single-layer discs cause uneven heating and bonding. In part, over the years, improvements have been made to a single layer trays better in these two areas. The invention of Teflon non-stick cookware has given us. While this paste is less frequent, is not guaranteed. cheaper brands of non-stick coating plates are generally faster and losingFinally, the peel, leaving the oven more often glued to the blade. Modern aluminum trays also solved the problem of uneven heating. A hook for use of an aluminum-stick cooking plate is not the color. About cookies baked soils is a common phenomenon when using dark bow, because the darker color absorbs more heat than lighter colored leaves. So if you decide to go leaf should be the defeat of the single layer cookiesFind a brand you can count on, and a piece of stick, which is lighter.

At Air-cushion trays has grown in popularity several years ago because data problems have been seen as the care of a cookie sheet. Dual Layer discs so that a better circulation of air interface in the cookie - the cook leads to hot spots and evenly all the cookies on the sheet, and not just in the middle. There are some issuesWhen these plates are used. Registration can still be a problem depending on how paper is made and if it is covered with a nonstick cooking spray. Also, if consistently throughout the piece of heat you can not get hot enough to heat. Consequently, the biscuits in the refrigerator to cook a bit 'slower, more extended. After the decline cookies may not entirely brown on the edges. After the first batch is cooked, may require adjustmentsBetter result.

Cooking Stones reasons become popular in recent years for good. These stones evenly heat and humidity at the same time. The result is a smart cookie to Nice on the bottom, without failure. Baking stones are very lenient when it happens, the stick is usually minimal cooking and Others If there are drawbacks stone kitchen is that it can be expensive, and because of theirWeight a little 'clumsy in the kitchen.

Parchment paper is a cheap, comfortable, cookie baking aid that should have all the kitchens. Parchment paper is coated on both sides, mostly with silicone, and is available in rectangular sheets of paper or on a roll like wax. biscuits on parchment and lift the back with ease, and will also distribute the heat so uniform. Another advantage is that you can reuse a sheet of differentTimes when you make several batches of cookies.

The equipment, with a good cooking of a hero here when cooking for the family. Exposure may also disappointed that the errors are cooked missing pieces.

Important: Feel free to publish this article on your site. You may not modify any content and all links to be still active.

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