You are baking a recipe that asks you to place parchment paper down, but the only problem is that it keeps curling up on you.
Reach to your refrigerator for a solution. Grab a couple of magnets and place them at the corners of your parchment paper. When it is all done placing your cookies or treats on the pan, just remove the magnets before baking.
When you are making cut out cookies, you have a hard time transferring them from where you rolled them to the cookie sheet with out them breaking apart or distorting.
An easy way to remedy this problem is to roll the dough directly onto the cookie sheet. After you cut out all of your shapes, simply lift up the dough from between the cookies and pop the pan into the oven.
You have heard of both parchment and wax paper, but you have no idea what the difference is.
Parchment paper is oven safe up to 420f. You can line cake pans, cookie sheets or whatever you want to bake with. It is a bit more expensive than waxed paper. Parchment paper can even be used to wrap and bake meats and vegetables, a process commonly called en papillote.
Wax paper must be totally covered with batter before baking. It has a much lower burning point, so if placed in the oven with out anything covering it, it can start to smoke and burn. Wax paper is typically used for lining cake pans only.
Your family loves the little shaped cookies that you make that are rolled in powdered sugar. Only problem is that it makes such a mess!
Next time, grab a large plastic bag and fill with powdered sugar. Gently drop in your slightly cooled cookies and toss to coat. When you are done just toss the bag.
Have some rainy day fun with your kids. Make up a large tray of fudge brownies.
Now just break out the cookie cutters, a bit of frosting and some candies.
Let the kids loose to cut out their brownies into whichever shape they want and decorate them up with the frosting and candy.
Because I have a 2nd degree black belt at home, we are always looking for fun treats to create. For our cookie party, we made Ninja Santa Cookies. We used ninja cookie cutters that we found online and color flow frosting to create these jolly fellows. With scraps we had left over, we cut out stars and dropped into his hand as a throwing star. Enjoy!
I love soft ginger cookies, but it is really hard to find a good recipe. I recently ran across a great recipe that has fast become a family and friend favorite. Give it a try this holiday season and you will be the talk of the town.
Makes about 48 cookies
2 1/4 Cups Flour
1/2 Teaspoon ground Cloves
1/2 Teaspoon ground Powdered Ginger
1 Teaspoon Cinnamon
2 Teaspoons baking soda
1/2 Teaspoon salt
3/4 Cup Butter
1 Cup Granulate Sugar
3 1/2 Ounce Crystallized Ginger Chips
Sift all ingredients into a bowl. Cream the butter and sugar in a large bowl. Add molasses and egg. Beat until well combined.
Add sifted flour combination into butter mixture. Add crystalized ginger and stir until combined. Refrigerate at least one hour.
Preheat oven 375f. Roll dough into 1″ balls and roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes.
Remove from oven and let cool on pan for a minute or two, then remove cookies from the sheet and place on wire rack to cool completely.
This holiday season have some fun with an age old recipe. Make up your Rice Crispy Treat recipe as normal, but this time instead of using regular crispy rice cereal, substitute chocolate or fruit flavored crispy cereal.
If you can’t find your recipe, here is mine:
1/4 Cup Butter
1 package Miniature Marshmallows (6 cups)
1 (11oz) package Cereal
Spray a large pan (13×9) with nonstick cooking spray, or butter. Melt butter in a large pot and add Marshmallows. Simmer and stir over medium heat until all marshmallows are melted.
Remove from heat and add cereal. Mix well until all cereal is coated well.
Pour mixture into greased pan and gently press into place. You can use a bit of butter on your hands to keep it from sticking.
Let cool for about an hour and cut into squares or with cookie cutters. Decorate with frosting if desired.
It doesn’t have to be a holiday season to decorate some great cookies. You can take a dull gloomy rainy day and make it a ton of fun by making some colorful cookies.
Make up a batch of regular sugar cookies as normal.
Now take the dough and roll it into 1″ balls. Before placing the dough balls onto your cookie sheet, roll each ball in colored sugar, then bake as normal.
To make your colored sugar, place one cup of sugar into a disposable plastic bag.
Add a drop of two of food coloring, close the bag and mix well.
Place the colored sugar into a bowl to roll your cookie dough in before baking.
You are baking some cookies and you want them to be nice and chunky. Here are a few tips to help you make them as chunky as possible.
First, when making your dough, start with chilled butter. Don’t overwork the dough too much. Don’t microwave the butter as it will be too inconsistent and not mix well.
Before you bake your cookies, chill your dough. Make sure that you refrigerate for at least 2 hours, but you can refrigerate for up to 24 hours if it is tightly sealed.
Use an ice cream or cookies scoop for shaping the dough. This will keep it out of your hands and from getting too warm.
After baking, make sure that they are done all the way through. You cookies should be puffed up with a light crust on top. Most cookies should have light brown edges around where it is touching the pan. Chocolate chip and oatmeal will not be brown.
Leave the cookies on the pan for a few minutes to let the cool before you move. Then move to a wire rack for cooling. The cookies will firm up more as they cool.
Enjoy your chunky cookies!