Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies.

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!
Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in dough form, or in baked form. No one can resist the comfort of a chocolate chip cookie and everyone has their favorite recipe whether it’s on the back of the yellow Toll House bag or scribbled in your grandmother’s recipe book.
Heck, I even have separate recipes for crispy chocolate chip cookies and chewy chocolate chip cookies!
Like many of you, I’ve searched far and wide for the perfect chocolate chip cookie recipe: the best chocolate chip cookies, a recipe I can bake again and again for years. I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and retested… and retested countless times. And I’m so happy to report that I finally found a chocolate chip cookie recipe that I’ll treasure for years. And I know you’ll enjoy these cookies too!

How to Make Soft Chocolate Chip Cookies.

Start with Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together. This process aerates the butter, which promises soft chocolate chip cookies. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.
Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses.
Add Egg & Vanilla Extract: Eggs provide structure and richness, while vanilla adds flavor.
Use Cornstarch in Dry Ingredients: Cornstarch, a thickening ingredient, is the secret weapon in this cookie recipe. 2 teaspoons give the cookies extra lift and leave them extra soft. You can’t taste it! You also need all-purpose flour, baking soda, and salt.
Add Dry Ingredients to Wet Ingredients: Combine all the ingredients, then add the chocolate chips.
Chill the Cookie Dough: For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. Chilling cookie dough will make or break the recipe! The colder the cookie dough, the less the cookies will over-spread. If you’re interested, here are 10 tips to prevent cookies from over-spreading.
Extra Chocolate Chips: This is optional, but as soon as the cookies come out of the oven, press a few chocolate chips on top. They’ll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!

Room temperature butter.
Room temperature butter is cool to touch and about 65°F (18°C), which may be cooler than your kitchen. To test it, poke it with your finger. Your finger should make an indent without sinking into the butter. The butter should not be shiny or greasy. You can’t cream cold butter and you can’t cream partially melted butter either. Room temperature butter is imperative to the outcome of these cookies! You need 3/4 cup, which is 1.5 sticks.

Don’t Have Time to Chill Cookie Dough?

If you don’t have time to chill the chocolate chip cookie dough, try my Crispy Chocolate Chip Cookies, Giant Chocolate Chip Cookies, or Nutella Chocolate Chip Cookies. Or even these soft chocolate chip cookie bars, which don’t require individual cookie rolling either!

After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour.
Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough you have.
Label the bag with the month and the baking temperature and place the bag in the freezer.
Freeze cookie dough for up to 3 months. The date will help you determine when the cookie dough is fresh and the temperature is written for obvious reasons. Really, you can write whatever is helpful to you. The date, temperature, time, recipe name, etc.
When it’s time to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s instructions.
Bake the cookies for a minute or two longer since the dough is frozen.
Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time!

Sometimes the simplest recipes are what stick. I really don’t need to convince you– it’s a chocolate chip cookie. THE chocolate chip cookie!

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling the cookie dough is imperative and cornstarch makes them extra soft and thick!

Ingredients.
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature.
3/4 cup (150g) packed light or dark brown sugar.
1/4 cup (50g) granulated sugar.
1 large egg, at room temperature.
2 teaspoons pure vanilla extract.
2 cups (250g) all-purpose flour (spoon & leveled).
2 teaspoons cornstarch.
1 teaspoon baking soda.
1/2 teaspoon salt.
1 and 1/4 cup (225g) semi-sweet chocolate chips.

Instructions.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops. This is completely for looks!
Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes.
Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Juli 26, 2020

how to bake with whole grains

How to Bake with Whole Grains.

White flour usually loses most of its nutrients during production, which makes baking with whole grain flour a healthier alternative. However, it’s not simply a matter of swapping one ingredient for another. If you’ve never baked with whole grain flours before, knowing which ones are most ideal for beginners is an important first step. After that, keeping a few guidelines in mind regarding what to expect and how to adjust recipes from white flour to whole grains will lower the amount of trial-and-error that you’ll have to do. Even better, searching for recipes that specifically call for whole grains will help make your introduction to baking with them a cinch.

Ingredients.

Whole Wheat Scones.

4 cups whole wheat flour, plus more for dusting (500 g).

2 tablespoons baking powder.

1 teaspoon salt.

1 stick unsalted butter.

1 cup packed light brown sugar (220 g).

1 cup raisins (165 g).

1.5 cups buttermilk (355 ml).

Spelt Cookies.

¾ cup packed brown sugar (165 g).

½ cup softened butter (113.5 g).

1 egg.

1 teaspoon vanilla extract.

1.75 cups spelt flour (210 g).

1 teaspoon baking soda.

½ teaspoon salt.

Barley-Buttermilk Muffins.

1.5 cups barley flour (180 g).

1 teaspoon baking soda.

2 teaspoons baking powder.

¾ teaspoons sea salt.

2 tablespoons brown sugar.

¼ cup vegetable oil (59 ml).

1.33 cups buttermilk (315.5 ml).

1 large egg.

Method 1 Choosing Which Flour(s) to Use.

1. Decide between white and regular whole wheat. Regular whole wheat flour is arguably the most widely available whole grain flour, and perhaps the most often cited in recipes. However, be aware that it has a nutty and tannic flavor that may not always lend itself well to your baked goods. As an alternative, consider using white whole wheat instead, which has a milder flavor and can be used in direct ratios when substituting regular whole wheat or white flour in recipes.

The difference between the two is which type of wheat berry is used to make them. Regular whole wheat flour comes from red wheat berries, while white whole wheat comes from white wheat berries.

2. Opt for whole wheat pastry flour for lighter bakes. Both regular and white whole wheat flours tend to result in heavier finished products. If the baked good you’re making is supposed to be light and crumbly, but the only whole grain available is whole wheat, go with whole wheat pastry flour. Expect pastry flour to have less protein than regular flour, and therefore less gluten when baked, which is what weighs down the texture of baked goods.

3. Start with spelt when branching out from wheat. If you’re looking to use flours other than whole wheat, begin with spelt. Utilize its sweet but mild flavor to avoid overpowering your baked goods, which is a risk with stronger grains that have bolder flavors. At the same time, eliminate the need to convert measurements in recipes, since spelt can be substituted in direct ratio to whole wheat flour.

4. Add barley for creamy textures. If you want a baked good that melts in your mouth, go with barley. However, be aware that it’s texture is very soft, so don’t ditch the whole wheat or all-purpose flour entirely. Instead, use half of the original amount that the recipe calls for (or, if you’re using spelt, an equal measurement of that), and then substitute the other half with barley.

5. Use oat to support chocolate, fruits, and nuts. Whole wheat flour usually results in a heavier baked good, which you often need to support the weight of solid add-ins (like chunks or whole pieces of chocolate, fruits, and nuts). However, if you want your baked good to be less dense while still mixing in these ingredients, substitute half of the whole wheat or all-purpose flour in your recipe with oat flour. This will result in a lighter bake that’s still sturdy enough to keep those ingredients from sinking to the bottom as it bakes.

6. Avoid “multigrain.” If you’re looking to eliminate baking with white flour entirely, read the package of any flour labeled as multigrain. Obviously, “multigrain” means that it is a combination of multiple grains, including whole grains. However, expect to find white flour listed as one of the flours mixed into many varieties of this product.

Method 2 Adjusting from White Flour to Whole Grains.

1. Expect changes in flavor and texture. Keep in mind that using whole grains instead of white flour will affect your baked goods’ taste and consistency. This doesn’t mean that all baked goods will taste better or worse with whole grains--just different. That said, depending on the type of baked good you’re making and your own personal tastes, anticipate having to do some trial-and-error with some recipes before you nail it.

2. Start with darker baked goods. Expect the difference in whole grains’ taste to be most striking when used in goods whose finished color really reflects the use of white flour. Because of this, start off with baked goods whose color tends to be on the dark side with or without white flour. Give your taste buds a chance to adjust before attempting a bake where the difference will be more noticeable.

For instance, go with a chocolate cake instead of a vanilla cake if this is your first bake with whole grains

3. Ease into it with partial substitutions. When you first attempt to bake with whole grains, don’t ditch the white flour right away. Instead, use the white flour for half the total flour called for by the recipe, and use whole grains for the other half. Note the difference in flavor and texture of your first batch. From there, decide if you'd like to increase the percentage of whole grains used in your next bake, or if you'd like to try again with a different type of flour.

4. Convert measurements when needed. Whole wheat and spelt flours can generally be used in equal measurements to the amount of white flour that a recipe calls for. However, expect other whole grain flours to require conversions. For example, if you’re branching out into nuts and using almond flour, you should use double the amount called for in white flour.

Search online for conversion charts to determine what if any conversion is needed for the type of flour that you’ve chosen to work with, like this one:

5. Add more liquid than called for. Be aware that whole grain flours absorb more moisture than white flour. If you’re using a recipe that calls for white flour, expect the finished product to be on the dry side if you substitute the white flour entirely with whole grains. To compensate, add two more teaspoons of each wet ingredient than specified for each cup of flour used.

6. Give the dough more time to absorb moisture. At the very least, let it sit for 20 to 25 minutes after you make it before you go and knead it.[12] For even better results, let it sit overnight. Additionally, try adding a tablespoon of lemon juice or another acidic ingredient. This allows the grains more time to soften while also breaking down more starch, which will make kneading easier.

Method 3 Trying Whole Grain-Specific Recipes.

1. Make whole wheat scones. First, preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Then, in a large mixing bowl, combine your flour, baking powder, and salt. Cut your butter into half-inch cubes (1.25 cm) and then work them into the flour mix with your hands, pinching them together, until they form what looks like breadcrumbs. Next, stir in the brown sugar and raisins, followed by the buttermilk. Now that you have your dough:

Dust a surface with flour and then roll the dough into a rectangular shape approximately a quarter inch thick (0.64 cm).

Cut it up into a dozen squares with each measuring about three inches, then roll any leftover trimmings together to make extra.

Line a baking sheet with cooking oil. Fold each square diagonally so it turns into triangle, then place it on the baking sheet.

Bake for a half hour, or until the tops brown to golden.

2. Bake spelt cookies. First, move one oven rack down as low as possible and another to a higher position. Then set your oven to 375 degrees Fahrenheit (190 degrees Celsius). While it preheats, use an electric mixer to beat together your brown sugar, butter, egg, and vanilla extract in a large mixing bowl. In a second bowl, combine your spelt flour, baking soda, and salt. Add the second bowl’s contents to the first and stir to combine. To bake:

Use a spoon to portion your dough out onto a baking sheet to form the size cookies you desire, leaving at least an inch (2.5 cm) between each one.

Place the baking sheet on the lowest rack and bake for five minutes.

Switch the sheet to the higher rack and bake for roughly five more, until the edges begin to brown a bit.

3. Make barley buttermilk muffins. Let your oven preheat to 400 degrees Fahrenheit (204 Celsius). Then either spray your muffin pan with nonstick spray or line it with paper muffin cups. Next, stir together the barley flour, baking soda, baking powder, salt, and brown sugar in a medium mixing bowl. In a second bowl, use a whisk to combine the buttermilk, vegetable oil, and egg, then add the wet ingredients to the dry ones and stir to combine. Fill the tins with the batter and bake for 18 to 20 minutes.

The batter doesn’t need to be creamy smooth, so don't worry if it's a little lumpy.

Things You’ll Need.

Whole Wheat Scones : Measuring cups and spoons, Mixing bowl, Knife, Spoon for stirring, Oven, Baking sheet, Cooking oil.

Spelt Cookies : Oven, Measuring cups and spoons, Electric mixer, Baking sheet, Spoon.

Barley Buttermilk Muffins : Oven, Muffin tray, Nonstick spray or paper liners, Measuring cups and spoons, Whisk, Spoon for stirring.

Januari 25, 2020

How to Freeze Melted Chocolate

How to Freeze Melted Chocolate.

You put in the work, melted down a block of chocolate, and made something delicious. If you have a lot left after rewarding yourself with a sample, you can save it for your next recipe. Melted chocolate is pretty easy to freeze, but it’s best when it’s done gradually. Chocolate candy can also be frozen to preserve it for longer. When you’re ready to enjoy the chocolate, just take it out of the freezer to defrost. You can then melt chocolate again or enjoy frozen candy for a sweet treat.

Method 1 Storing Baking Chocolate.
1. Cover a baking sheet with parchment paper. First, select a baking sheet that is large enough to hold all of the chocolate you’re freezing. If you have a lot, plan on dividing the chocolate up between a few different sheets. Then, lay a piece of parchment paper down, spreading it out so it’s flat against the sheet. Cover the entire sheet so the chocolate can’t stick to it.
The chocolate freezes faster when it’s spread out into several thin layers rather than poured into a single, deep pan.
If the chocolate comes into contact with the baking sheet, it will be tough to remove later.
2. Pour the chocolate onto the baking sheet. Hold the bowl above the center of the baking sheet, then tip it over. You don’t have to move it at all, since the chocolate will spread out on its own. Keep it about 1⁄2 in (1.3 cm) thick so it solidifies at a quick, consistent rate.
Try to avoid letting the chocolate touch the sides of the baking sheet. It could get stuck and become difficult to remove without snapping it into a bunch of tiny chocolate shards.
If you’re unable to get the chocolate out of the bowl, try setting it in a little bit of hot water or placing it on a heating pad. When the chocolate softens, scrape it out with a spatula.
3. Put the chocolate into the refrigerator for about 20 minutes to cool gradually. Place the baking sheet on one of the shelves in your refrigerator. Check back on it about every 10 minutes. It won’t take too long to solidify, and, once it has set, you can begin freezing it. Make sure it’s solid all the way through before taking it out.
If you’re planning on storing chocolate long-term, it has to be cooled first before it can be frozen. Doing it gradually helps preserve its original taste and texture better.
You may see some white spots form on the chocolate. It’s called chocolate bloom and happens when fat and sugar separate. It’s normal and goes away when you melt the chocolate again.
Try to avoid leaving the chocolate in the refrigerator too long. It tends to absorb odors and its flavor can start to dull.
4. Cut the hardened chocolate up into small pieces for storage. You can leave the chocolate on the parchment paper. Use a sharp chef’s knife to chop it up into pieces 1 in (2.5 cm) long or smaller. When you need to use the chocolate next, you can grab what you want instead of waiting for all of it to defrost.
If you only have a little bit of chocolate to freeze, you could place it directly into a freezer bag. It will be brittle, so you could snap it by hand to break it down further.
5. Move the chocolate into a resealable, freezer-safe container. For instance, stuff it into a plastic freezer bag labeled with today’s date. Place the chocolate at the bottom of the bag, then press down on the empty portion to push as much air out as you can.
Make sure the container is sealed so that moisture doesn’t get into it. Moisture causes spots to form on the chocolate.
If you have a vacuum sealer, use it to keep chocolate fresh for longer. When you put chocolate in a vacuum bag and pass it through the sealer, it sucks all the air out.
6. Store the chocolate in the freezer for up to 2 years. Keep it in a spot where the bag or container won’t be damaged. As long as it stays sealed, it will stay fresh for a while. To get the best possible quality out of it, use it as soon as you can. When you’re ready to use it, move it into the refrigerator to defrost.
You may see some white spots form on the chocolate, but it’s still safe to eat. If you melt it and stir it, the crystalized cocoa fat and sugar gets mixed back together.
Although chocolate lasts for a while, it’s best when it’s fresh. Anything in your freezer long-term eventually loses its flavor.

Method 2 Preserving Melting Candy.
1. Keep the chocolate in its original packaging, if possible. Taking it out of the packaging leaves you with a mess that is difficult to wrestle into a freezer-safe container. You can save yourself a lot of the hassle by just tossing the packaged chocolate into a freezer bag. Wrapped bars, bags of chocolate chips, and even boxes of chocolate candy all fit into large freezer bags.
If you don’t have a freezer-safe container big enough to hold the entire package, then scrape the chocolate onto a baking sheet lined with parchment paper and stick it in the refrigerator until it solidifies.
Freezing is really useful if you live in a warm climate or know that your kitchen never cools down. Otherwise, it will be fine in a dark cupboard or even in the refrigerator.
2. Secure the chocolate in a freezer bag or another protective container. Stuff the chocolate down toward the bottom of the bag, then press the empty part flat to push out air. Seal the bag and label it with today’s date. If the chocolate is already covered in plastic, you could wrap it up tightly in plastic wrap instead.
No matter what kind of storage container you use, make sure it’s well-sealed. Chocolate absorbs other scents. Refrigerators and freezers have many odors that could change how the chocolate tastes.
3. Store the chocolate in a refrigerator for up to 24 hours to cool gradually. Leave it in the refrigerator long enough to harden. Make sure the entire piece of chocolate feels consistently solid. It may be a little brittle, so handle it with caution.
If you move the chocolate into the freezer too quickly, it “sweats.” It’s not quite as gross as it sounds, but it means that moisture has settled on the chocolate. It causes the chocolate to be sticky.
4. Move the chocolate into the freezer to store it long-term. Find a safe spot where the chocolate won’t be exposed to moisture. If you covered it in plastic, for instance, make sure it stays sealed. Keep it away from anything with sharp corners that could poke through the wrap.
5. Freeze the chocolate for up to 2 years. It stays fresh for a while, but it also depends on what kind of chocolate you’re storing. In general, high-end chocolate doesn’t last as long as candy bars and baking chocolate. Homemade, handmade, and gourmet chocolate is best when enjoyed within 6 months.
Chocolate doesn’t really go bad, but it loses its flavor after a while. It also tends to lose its texture once it’s frozen, so it might not taste exactly the same as it did before.
If you see white spots on the chocolate, it isn’t from mold. It’s from fat and sugar rising to the top. Your chocolate will still be safe to eat.

Method 3 Thawing Frozen Chocolate.
1. Place frozen chocolate ahead of time to defrost gradually. Keep it in the same container you used to store it in the freezer. Be sure to plan ahead so you are able to give it enough time to thaw out. If you are able to let it warm up slowly, it will look and taste better.
If you leave frozen chocolate out at room temperature, it will sweat. The extra moisture changes its shape and texture so it doesn’t taste quite as good as it should.
2. Wait up to 24 hours for the chocolate to thaw out. The more time you’re able to spare, the better. In general, chocolate won’t require an entire day to thaw. If you’re planning on using the chocolate sooner rather than later, check it on occasion. If it’s solid all over but not frozen, then you can eat it or cook with it right away.
Most chocolate thaws out within 4 to 12 hours, but it depends on how big the piece is. A small candy bar or bag of chocolate chips won’t take too long, but a big container of baking chocolate might take closer to 24 hours.
Defrosted chocolate is usually good for melting and baking but not dipping. Freezing causes it to crystallize and not stick very well to other food.
3. Freeze leftover chocolate again by storing it in a sealed container. Chocolate can be thawed out and refrozen multiple times. It won’t change very much in most cases. Just put it back into a resealable freezer bag or container. When you’re ready to use it next time, put it in your refrigerator to thaw again.
Refrozen chocolate still lasts for up to 2 years. Keep in mind that the chocolate may change a little each time you heat or cool it, so try to only defrost what you need.

Tips.

Any chocolate that has a filling in the center, like truffles, shouldn’t be frozen. Refrigerate them instead to preserve their flavor.
Purer types of chocolate hold up better when frozen. For instance, dark chocolate freezes better than milk or white chocolate since it has less fat and sugar in it.
Some people like the taste of chocolate after it has been chilled. Dark chocolate, for example, can taste less bitter than normal.
The sugars in chocolate crystalize when frozen, and that can cause it to act differently when you use it in a recipe. To avoid this, frozen chocolate is best when eaten as is or melted.

Warnings.

Freezing chocolate can slightly change the way it looks and tastes. To limit white spots from forming, warm and cool chocolate slowly and keep it sealed when freezing it.
Things You’ll Need.
Storing Baking Chocolate : Baking sheet, Parchment paper, Spatula, Freezer-safe container, Freezer, Refrigerator, Stove, microwave, or heating pad (optional).
Preserving Melting Candy : Freezer-safe container, Freezer, Refrigerator, Baking sheet (optional), Parchment paper (optional), Spatula (optional).
Thawing Frozen Chocolate : Refrigerator.

Mei 29, 2020

how to produce thick and glossy meringue

How to Produce Thick and Glossy Meringue.

Meringue is a light, low-fat mixture of whipped egg whites and sugar that is used to top pies or make cookies. To achieve a thick and glossy texture, attention must be paid to the details: the quality of the eggs, the time you spend beating the whites, and the temperature of the oven. Read on to learn how to make meringue.

Method 1 Making Thick and Glossy Meringue.

1. Separate the eggs. Using the freshest eggs possible, carefully separate the whites from the yolks over a clean, dry mixing bowl. Crack the shell, separate the halves, and pour the yolk gently from one shell half to the other as the white drops into the bowl. Repeat with as many eggs as your recipe calls for (usually 2 or 3 for a typically pie topping).

Reserve the yolks for later use in custard or ice cream.

Use a different egg separating technique if you prefer not to use the shell transfer method.

2. Let the egg whites sit at room temperature for 30 minutes. The temperature of the eggs greatly affects the texture of the finished meringue, so it's important to allow time for them to come to room temperature. Make sure the bowl isn't too close to a hot oven or a cool spot.

3. Beat the egg whites with cream of tartar. This binding substance helps the egg whites form into thick, glossy peaks. Most recipes call for about 1/2 teaspoon of cream of tartar for 2 egg whites. Beat the egg whites and cream of tartar with a hand mixer until the mixture is white and foamy with soft peaks.

4. Add sugar and continue beating. The sugar should be added slowly with one hand as you continue beating the meringue with the other hand using a hand mixer. You'll typically need 1/4 cup sugar for every 2 egg whites. Continue beating until stiff peaks begin to form. The mixture will take on a glossy, satin sheen as you add the sugar.

5. Test the peaks. Lift the hand mixer from the bowl of meringue. When you remove the beaters, stiff, thick, glossy peaks should rise and stay in place. When you tilt the bowl, the mixture should remain in place, rather than sliding forward. This means the meringue is ready to be used in a recipe.

Method 2 Knowing What Pitfalls to Avoid.

1. Make sure the mixture is at room temperature before beating. If it's too warm or cold, you won't be able to create the stiff, glossy peaks you need to make a good meringue.

2. Avoid mixing yolk or shell with the egg whites. One little splatter of yolk will prevent you from achieving good volume and high peaks. The heavy yolk changes the composition of the mixture, as do bits of shell.

If you drop some yolk or shell into the meringue, it's best to start over rather than trying to fish it out.

You can avoid getting shell in the whites by cracking the eggs over a bowl different from the one you use to mix up the meringue, then transferring the whites carefully to the mixing bowl.

3. Avoid getting water in the bowl. Make sure the mixing bowl you start with is completely clean and dry. During the mixing process, avoid getting even the merest drop of water in the bowl, as it throws off the composition of the meringue and ruins the dish.

4. Don't pour in the sugar all at once. To achieve stiff, glossy peaks, you need to add the sugar slowly to give it time to mix in thoroughly and evenly.

Method 3 Using Meringue in Recipes.

1. Use meringue as a pie topping. This popular use of meringue requires a bit less finesse than you need to make cookies, since baking the pie with slightly softer peaks will still turn out beautifully. When your pie filling is prepared, simply spread the meringue across the top, then place it in the oven and bake it until the top of the meringue is light brown at the tips.

You can make the pie look more decorative by creating mini peaks and curls. After you spread the meringue on the pie surface, use the back of a spoon to lightly touch the surface of the meringue and lift it into a small peak. Repeat in the pattern on the rest of the pie.

Be sure that your oven temperature isn't too hot when you're baking meringue pie. In order for the peaks to hold, the moisture needs to evaporate gradually with relatively low heat.

2. Make meringue cookies. To make cookies, be sure your batch of meringue has been beaten long enough to form quite thick, stiff, glossy peaks. Spoon dollops of the meringue onto a cookie sheet. Use the back of the spoon to lightly press the center of a cookie, then lift up to form a small peak. Repeat with the remaining cookies and bake them for about 10 minutes, or until they turn golden brown.

You can flavor meringue cookies by stirring in cinnamon, pumpkin spice, small chocolate chips, or cocoa powder.

For prettier cookies, fill an icing bag with meringue and pipe them onto the cookie sheet through a decorate tip. This way you can make ridged swirls and other patterns.

To make peppermint meringues, mix a few drops of peppermint extract and red food coloring in a bowl. After piping the meringue onto the cookie sheet, use a small clean paintbrush to pain candy cane-like stripes around the ridges of the cookies before baking them.

3. Finished.



Things You'll Need : Electric mixer, Recipe for meringue.

Desember 09, 2019

How to Make Organic Candy

How to Make Organic Candy.

You do not have to sacrifice your sweets just because you have decided to eat organically. There are many delicious candy recipes geared toward the organic eater. You can enjoy organic variations of standard candy, like candy canes and fudge, or you can make healthier confections like sesame-honey candy, better known as pasteli, which are even more easily converted to an organic recipe.

Ingredients Organic Candy Canes.
2 1/2 cups (565 g) organic granulated sugar, 1 1/2 Tbsp (22 ml) distilled white vinegar.
1/2 cup (125 ml) plus 1 Tbsp (15 ml) undiluted pure cranberry juice, 1 tsp (5 ml) organic peppermint extract.
Servings Organic Candy Canes 18 sticks.

Ingredients Pasteli.
Olive oil, 3 cups (675 g) sesame seeds, hulled, 1 cup (250 ml) organic honey, Unrefined sea salt.
Servings Pasteli 96 candies.

Ingredients Organic Fudge.
1/2 cup (125 ml) virgin coconut oil, 1/2 cup (113.4 g) organic cocoa powder, 1/2 cup (125 ml) coconut/palm sugar paste, Sea salt, 1/2 tsp (2.5 ml) vanilla extract.
Servings Organic Fudge 1 to 2 dozen squares.

Method 1 Organic Candy Canes.
1. Heat the oven to 200 degrees Fahrenheit (93 degrees Celsius). Line a baking sheet with an oven-safe silicone baking mat. Place the baking sheet in the oven and allow it to warm up.
2. Mix and heat the sugar, vinegar, and cranberry juice. Combine the three ingredients in a 2-qt (2-liter). Allow the ingredients to boil down into a syrup, reducing the heat once it actually begins to boil. Cook over medium-low for 30 minutes.
3. Check the temperature of the syrup. It should be about 285 degrees Fahrenheit (140.6 degrees Celsius). Once the syrup reaches this temperature, you should remove of from the heat.
4. Add the peppermint extract. Mix the peppermint extract into the syrup quickly to make sure that it is thoroughly combined before the syrup begins to cool.
5. Remove the baking sheet from the oven. By now, it should be sufficiently warm.
6. Pour the syrup onto the silicone mat. You should pour the syrup into the center of the mat, rather than near the edges, and allow it to spread naturally.
7. Hold the edges of the mat. Fold the edges of the mat up to keep the syrup in a confined, narrow strip until it cools just enough to stop running.
8. Knead the syrup. Once it partially solidifies, begin pressing and folding the syrup in a kneading motion. Use the edges of your silicone mat or other non-stick utensils. Continue kneading for 25 minutes, until the syrup turns glossy.
9. Grease your hands. Spray nonstick cooking spray onto your hands to prevent your skin from sticking to the cooled candy.
10. Pull a small ball of candy from the main clump. The ball should be a little smaller than the size of a golf ball.
11. Stretch the candy. Pull the candy out, stretching it into a rope. Note that this process takes considerable strength and speed, and may work best if you have someone to help you.
12. Twist the rope. Bring the ends together and twist the halves of the rope together.
13. Form canes. Bend the top of the twisted rope into a hook or cane shape.
14. Allow the candy to cool. Place the finished canes on the silicone mat and harden at room temperature. Store the candy away from the sunlight.

Method 2 Pasteli.
1. Grease a baking sheet with the olive oil. Apply a thick coat of oil and cover the entire sheet to make sure that the candy will not stick.
2. Heat a cast iron skillet. Use medium-high heat, and continue heating the skillet until it the sides are hot to the touch.
3. Add the sesame seeds to the pan. Stir them with a wooden spoon until they turn golden brown. This process should take around four to six minutes to complete.
4. Add the honey and salt. Use a dash of salt or more, depending on your personal preferences. Stir the honey, salt, and sesame seeds until the mixture is thoroughly combined and stiff.
5. Pour the mixture onto the baking sheet. Use your wooden spoon to smooth it out and spread it over the entire baking sheet.
6. Cut the confection into pieces. Use a knife to score the mixture into 1/4-in. by 1-in. (2/3-cm by 1 1/2-cm) pieces while the mixture is still warm. Set the pan aside and allow the candy to cool.
7. Grease your hands with olive oil. You can also use nonstick cooking spray.
8. Peel the pieces from the pan once cool. The candy should be warm enough to work with, but cool enough to prevent burns. Roll the pieces into small logs.
9. Let to candy finish cooling at room temperature. When it has finished cooling, it will be fairly hard.

Method 3 Organic Fudge.
1. Fill a glass measuring cup with the coconut oil. The measuring cup must be heat-resistant.
2. Heat the measuring cup inside of a water-filled saucepan. Add a few inches (7 to 9 cm) of water to a small saucepan. Place the measuring cup inside, and heat the two together over medium heat until the coconut oil is warm and mostly melted.
3. Blend the ingredients together in a food processor. Pour the coconut oil into the food processor as well as the cocoa powder, coconut/palm sugar, salt, and vanilla. Process the ingredients together using a slow to medium speed until well combined.
4. Line a loaf pan with parchment paper. Plastic wrap will also work. Make sure that the bottom and sides of the pan are covered.
5. Pour the fudge mixture into the lined loaf pan. You may need to scrape it out using a rubber spatula. Use the spatula to smooth the fudge out evenly.
6. Wrap the fudge with the parchment paper. Fold the sides of the paper over the top of the fudge. Press down, gently, to even out the thickness.
7. Remove the fudge from the pan. Do not remove it from the parchment paper yet, however. Keep it wrapped in the parchment paper as it cools.
8. Freeze the fudge. Keep it in the freezer for about 20 to 30 minutes until it sets.
9. Cut the fudge into squares. Unwrap the fudge and use a sharp knife to cut small squares. You can get about one dozen moderately-sized squares from this, or you can get up to two dozen squares if you cut the fudge smaller.

Tips.

Many candy recipes can be converted into organic recipes simply by using organic ingredients. If you have a favorite candy recipe, try making an organic version simply by buying organic counterparts to the non-organic ingredients you usually use.

Juli 04, 2020

How To Make The Best Homemade Pizza| The Best Homemade Pizza You'll Ever Eat.

How To Make The Best Homemade Pizza| The Best Homemade Pizza You'll Ever Eat.

By : Brenda Blanco.

Ingredients for 16 servings.
2 ½ cups warm water (600 mL)
1 teaspoon sugar.
2 teaspoons active dry yeast.
7 cups all-purpose flour (875 g), plus more for dusting.
6 tablespoons extra virgin olive oil, plus more for greasing.
1 ½ teaspoons kosher salt.
¼ cup semolina flour (30 g).

OPTIONAL TOPPINGS.

TOMATO SAUCE.
28 oz canned whole tomatoes (795 g).
1 tablespoon kosher salt.

MARGHERITA.
tomato sauce.
fresh mozzarella cheese, torn into small pieces.
fresh basil leaf.

TASTY’S BIANCA.
extra virgin olive oil.
fresh mozzarella cheese, torn into small pieces.
ricotta cheese.
fresh basil pesto.
dried oregano.

PEPPERONI.
tomato sauce.
fresh mozzarella cheese, torn into small pieces.
spicy pepperoni slice.
freshly grated parmesan cheese.

Preparation.

“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
Add any garnish of your preference.
Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams.
Enjoy!

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Juli 19, 2020

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

Homemade Pizza | The Best Homemade Pizza You'll Ever Eat.

BY ELISE BAUER.

What to do when your 8-year old nephew comes to visit? Make pizza, of course!

Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant idea as my father had just received a baking stone for Christmas, and my nephew loves pizza.

I told him if he helped me make it I would talk about him on my website and he would be famous. That seemed to get his attention. He thought the dough was “slimy and gross” but he loved picking his own toppings, and the finished product was “awesome”.

The following method I patched together from recipes in both Joy of Cooking and Cook’s Illustrated’s The Best Recipe. The pizza dough recipe makes enough dough for two 10-12 inch pizzas.

Next time I’ll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package! Yeast that is too old may be dead and won't work.

You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Cup measurements can vary depending on how you are scooping the flour (we fluff the flour, lightly scoop it, and level with a knife). So I recommend using a kitchen scale to measure out the flour amounts by weight. This is the only way you'll get a consistently accurate measurement.

INGREDIENTS.

Pizza Dough: Makes enough dough for two 10-12 inch pizzas.
1 1/2 cups (355 ml) warm water (105°F-115°F).
1 package (2 1/4 teaspoons) of active dry yeast.
3 3/4 cups (490 g) bread flour.
2 tablespoons extra virgin olive oil (omit if cooking pizza in a wood-fired pizza oven).
2 teaspoons salt.
1 teaspoon sugar.

Pizza Ingredients.
Extra virgin olive oil.
Cornmeal (to help slide the pizza onto the pizza stone).
Tomato sauce (smooth, or puréed).
Firm mozzarella cheese, grated.
Fresh soft mozzarella cheese, separated into small clumps.
Fontina cheese, grated.
Parmesan cheese, grated.
Feta cheese, crumbled.
Mushrooms, very thinly sliced if raw, otherwise first sautéed.
Bell peppers, stems and seeds removed, very thinly sliced.
Italian pepperoncini, thinly sliced.
Italian sausage, cooked ahead and crumbled.
Chopped fresh basil.
Baby arugula, tossed in a little olive oil, added as pizza comes out of the oven.
Pesto.
Pepperoni, thinly sliced.
Onions, thinly sliced raw or caramelized.
Ham, thinly sliced.
Special equipment.
A pizza stone, highly recommended if you want crispy pizza crust.
A pizza peel or an edge-less cookie or baking sheet.
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife.

MAKING THE PIZZA DOUGH.

1 Proof the yeast: Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

2 Make and knead the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar, and olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7-10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky, or tacky to the touch. If it's too wet, sprinkle in a little more flour.

3 Let the dough rise: Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

MAKE AHEAD FREEZING INSTRUCTIONS.
After the pizza dough has risen, you can freeze it to use later. Divide the dough in half (or the portion sizes you will be using to make your pizzas). Place on parchment paper or a lightly floured dish and place, uncovered, in the freezer for 15 to 20 minutes. Then remove from the freezer, and place in individual freezer bags, removing as much air as you can from the bags. Return to the freezer and store for up to 3 months.

Thaw the pizza dough in the refrigerator overnight or for 5 to 6 hours. Then let the dough sit at room temperature for 30 minutes before stretching it out in the next steps.

PREPARING THE PIZZAS.

1 Preheat pizza stone (or pizza pan or baking sheet): Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

2 Divide the dough into two balls: Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 15 minutes (or up to 2 hours).

3 Prep toppings: Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4 Flatten dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

5 Brush dough top with olive oil: Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10-15 minutes.

Repeat with the second ball of dough.

6 Sprinkle pizza peel with corn meal, put flattened dough on top: Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The corn meal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7 Spread with tomato sauce and sprinkle with toppings: Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8 Sprinkle cornmeal on pizza stone, slide pizza onto pizza stone in oven: Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off of the peel and onto the baking stone in the oven.

9 Bake pizza: Bake pizza in the 475°F (245°C) oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Elise Bauer.
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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Juli 19, 2020

How to Make Nougat

How to Make Nougat.

Nougat is a sweet, versatile confection. Hard nougat can be enjoyed on its own in small chunks, while soft nougat can be added to candy bars, cupcakes, and other treats. The basic procedure for preparing nougat is the same regardless of which texture you prefer; the main difference between soft and hard nougat is merely a change in cooking temperature.

Ingredients Makes 12 to 24 servings.

Basic Nougat : 3 egg whites, 1-1/2 cups (375 ml) granulated sugar, 2/3 cup (160 ml) light corn syrup OR liquid glucose, 1/4 cup (60 ml) water.
Optional Mix-Ins : 2 oz (60 g) unsweetened chocolate, 1/3 cup (80 ml) malted milk powder, 1 cup (250 ml) almonds or other nuts, 1 cup (250 ml) mixed dried fruit, 1/2 cup (125 ml) toffee bits.

Part 1 Part One: Preparations.
1. Line the baking pan. Line the bottom and sides of an 8-inch by 8-inch (20-cm by 20-cm) baking pan with parchment paper. Set it aside for later use.
Alternatively, you could grease the bottom and sides of the baking pan with butter, shortening, or nonstick cooking spray. Using parchment paper will make the pan easier to clean, though.
2. Fill a medium bowl with ice. Place about 3 cups (355 g) of ice in a medium mixing bowl. Set it aside.
The ice may not be necessary, but it's still a good idea to prepare it. If the syrup climbs above the desired temperature while you heat it, you'll need to use the ice to quickly “shock” the temperature back down.
3. Check your candy thermometer. Test the accuracy of your candy thermometer by dipping the tip into boiling water. The temperature should read 212 degrees Fahrenheit (100 degrees Celsius).
Even if your thermometer was accurate the last time you used it, you should still check it again before preparing this or any other confection since your temperature measurements must be precise.
You can still use a candy thermometer that no longer reads the correct temperature. Simply adjust the temperatures in the recipe by the same amount of variation.
4. Melt the chocolate, if applicable. If you want to make chocolate malted nougat, you'll need to chop up and melt 2 oz (60 g) of chocolate before you begin working on the main part of the recipe.
Chop the chocolate into small pieces and transfer it to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each one, until the chocolate is completely melted and smooth.
Set it aside as you work on the main part of the nougat. The chocolate should cool slightly, but not enough to start solidifying.

Part 2 Part Two: Make the Syrup.
1. Combine the sugar, corn syrup, and water. Place these three ingredients in a heavy, medium saucepan. Set the saucepan over medium heat.
2. Cook and stir until the sugar dissolves. Heat the sugar mixture on the stove, stirring continuously, until the sugar granules dissolve and the mixture reaches a boil.
This will usually take about 10 minutes.
If the mixture reaches a boil but sugar crystals are still present on the side of the pan, cover the pan and continue boiling the syrup for 1 to 2 minutes. During this time, the steam should help wash the crystals away.
Alternatively, you can wash down the sides of the pan by scraping them with a wet pastry brush.
3. Allow the mixture to reach the correct stage. Continue cooking the syrup mixture over medium heat until your candy thermometer reads the ideal temperature. For soft nougat, the temperature should reach the soft ball stage and read 238 degrees Fahrenheit (114 degrees Celsius). For hard, chewy nougat, the temperature should reach the soft crack stage and read 275 degrees Fahrenheit (135 degrees Celsius).
This will usually take anywhere from 6 to 12 more minutes.
When preparing soft nougat, you can actually cook the sugar syrup up to 245 degrees Fahrenheit (118 degrees Celsius). Similarly, you can allow the sugar syrup to reach 300 degrees Fahrenheit (149 degrees Celsius) when preparing hard nougat.
If the temperature climbs above your ideal degree range, though, quickly stop the cooking process by sticking the bottom of the pan into your prepared bowl of ice.

Part 3 Part Three: Combine the Syrup and Meringue.
1. Beat the egg whites. As the syrup mixture heats up to the indicated temperature, place the egg whites in a large heat-resistant bowl and beat them with an electric mixer until stiff peaks form.
For hard, chewy nougat that retains its on shape, beat the egg whites until stiff, glossy peaks form. If you'd prefer soft, fluffier nougat, you only need to beat the egg whites until they become frothy.
Note that you can beat the egg whites before you start to cook the syrup if doing so makes you feel more comfortable. They should hold even if you don't use them immediately, and once the syrup reaches the correct temperature, you'll need to work quickly.
2. Temper the egg whites with hot syrup. Once your egg whites are ready and your syrup is hot enough, pour one splash or ladle-full of hot syrup into the egg whites. Mix it into the egg whites using your electric mixer.
If using a stand mixer, set the mixer on low speed before you begin adding the egg whites. If using a hand mixer, begin mixing on low speed immediately after adding the egg whites.
Try to pour the syrup as close to the side of the bowl as possible without actually touching the side.
3. Pour in the remaining syrup. Once you've blended the initial batch of syrup into the egg whites, pour the rest of the syrup in while continuing to beat the mixture at low speed.
Pour the syrup slowly, but try to keep a steady, continuous stream. Continue at slow speed until all of the syrup has been added.
4. Beat until the mixture holds its shape. Once the syrup and egg whites are just barely combined, increase the speed of the mixer to medium and beat for another 2 to 3 minutes, or until the mixture seems thoroughly combined and stiff.
Stiff peaks should form regardless of whether you choose to make hard or soft nougat, but if you started with stiff peaks before you added the syrup, you should notice that the stiff peaks look less glossy during this stage than they did initially.

Part 4 Part Four: Allow the Nougat to Set.
1. Add any desired mix-ins. Once stiff peaks form in the nougat, you should add any mix-ins you wish to use.
To create chocolate malted nougat, add your 2 oz (60 ml) of melted chocolate and 1/3 cup (80 ml) of malted milk powder. Blend in the ingredients using your electric mixer at low speed.
To create bars of chewy nougat with crunchy mix-ins like almonds, dried fruit, or toffee bits, simply add the desired ingredient to the nougat and stir or fold it in using a spatula. You can mix and match or stick to one mix-in, but try not to exceed more than 1-1/2 cups (375 ml) either way.
2. Pour the nougat into the prepared baking pan. Regardless of whether you added any mix-ins, pour the stiff nougat mixture into your lined baking dish. Use a spatula to even out the surface of the nougat.
3. Flatten hard nougat. When preparing hard nougat, place another sheet of parchment paper over the surface of the nougat. Gently press on the nougat through the paper to smooth out the top.
Do not do this if you're preparing soft nougat, however, since the parchment paper will be harder to peel away later.
Leave the parchment paper on the nougat until the mixture cools down.
4. Let it cool down. Allow the nougat mixture to sit out at room temperature until it cools. You'll likely need to wait for several hours.
Soft nougat can be cooled in your refrigerator, but you should always cool hard nougat at room temperature.
During this time, the nougat should set to its final consistency. Hard nougat will actually become too hard to press into. Soft nougat will become more firm, but it should not harden completely.
5. Cut hard nougat into pieces. If you prepared hard nougat, you can cut it into pieces once it cools.
Remove the nougat from the baking pan and peel off the parchment paper from both sides.
Use a sharp knife to cut the nougat into squares. You'll need to rock the knife back and forth to force it through the confection.
6. Store the nougat in an airtight container. Transfer the nougat to an airtight container and store it at room temperature for three days to one week.
For hard nougat, wrap the individual pieces of nougat in wax paper to prevent them from sticking together. You should also keep a layer of wax paper on the bottom of the container and in between stacked layers. Hard nougat should remain good for one week.
For soft nougat, use it immediately or spoon the entire batch into the container and seal tightly. Soft nougat will usually last for about three days.
Note that either type of nougat can remain good for about two months if stored in the freezer. Thaw the frozen nougat for one hour in your refrigerator before using it, though.

Community Q&A.

Question : Can I make this without wax paper?
Answer : You can make it without wax paper, but if you want to keep them from sticking together or save for a few days, wax paper is needed. Also, lining the pan and topping the nougat with wafer paper (also called edible rice paper, even though it’s made from potato starch) makes it easier to work with.

Tips.
Lining the pan and topping the nougat with wafer paper (also called edible rice paper, even though it’s made from potato starch) makes it easier to work with.

Things You'll Need.

8-inch by 8-inch (20-cm by 20-cm) baking pan.
Parchment paper.
Medium bowl of ice.
Candy thermometer.
Microwave-safe bowl (optional).
Heavy medium saucepan.
Mixing spoons.
Pastry brush (optional).
Electric stand mixer or electric hand mixer.
Large heat-resistant mixing bowl.
Spatula.
Wax paper (optional).
Sharp knife (optional).
Airtight container.

Mei 30, 2020

How to Make Bubblegum

How to Make Bubblegum.

Homemade bubblegum is a bit messy to make but a lot of fun to chew!

Ingredients.
1/2 to 1 cup of powdered sugar.
1/2 cup base gum pellets.
1 tablespoon powdered flavoring.
2 tablespoons of corn syrup.

Steps.
1. Arrange a piece of waxed paper across a baking sheet or other flat surface.
Also cut out lots of rectangular pieces of waxed paper for holding the gum and set these aside.
2. Tip the powdered sugar onto the waxed paper on the baking sheet. Pile it up, then push a well in the center of it. The liquid mixture will be poured into this shortly.
3. Put the gum pellets into the microwave proof container. Add the corn syrup and powdered flavoring.
4. Microwave the pellet mixture in 10 second bursts. Check to see how much it has melted after each burst; it's done when all the pellets have melted.
Stir after each check.
5. Remove from the oven. Pour the hot gum liquid into the well you made earlier.
6. Use a wooden popsicle stick to stir the hot gum liquid and powdered sugar together. Mix it as much as possible to dissolve the powdered sugar into it and form a dough. Knead it with your fingers when it cools down enough.
7. When it won't accept any further powdered sugar, it's done. The dough is ready to be formed into gum pieces.
8. Cut the gum into small pieces. Place each piece into a rectangle piece of wax paper of its own and twist the edges together to protect the gum.
9. Done. Store inside an airtight jar or container in a cool, dark and dry place.

Warnings.

This recipe should be fully supervised by an adult or older teen; it is not appropriate for children to make on their own.

Things You'll Need.
Baking sheet.
Microwave-safe container (small).
Waxed paper.
Popsicle stick, wooden.

Juni 29, 2020

How to Made A Giant 30-Pound Burger

How to Made A Giant 30-Pound Burger.

A hamburger (also burger for short) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.

1. Giant Stuffed Burger Recipe

Ingredients for 8 servings.
1 lb bacon (455 g).
2 tablespoons salted butter.
1 large onion, thinly sliced.
3 lb ground beef (1.5 kg).
1 tablespoon garlic powder.
1 tablespoon paprika.
1 tablespoon salt.
1 teaspoon pepper.
oil, for greasing pan.
2 cups cheddar cheese (200 g), grated and divided.
2 cups monterey jack cheese (200 g), grated and divided.
1 cup fresh parsley (40 g), chopped, divided
lettuce, to serve.
tomato, sliced, to serve.
8 rolls, to serve.

Preparation.
Preheat oven to 350˚F (180˚C).
On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
Bake for 30 minutes, or until desired crispiness has been reached.
In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
Remove from heat and place skillet in the oven to finish cooking for 5 minutes
Remove from pan using spatulas and place on a cutting board for serving.
Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
Enjoy!

2. Giant Party Cheeseburger.

INGREDIENTS.
3 lb. ground beef.
1 c. bread crumbs.
2 large eggs.
2 tbsp. Worcestershire sauce.
3 cloves garlic, minced.
1/2 lb. sliced cheddar cheese.
1 large boule, halved.
2 c. romaine lettuce.
ketchup.
mustard.
2 large tomatoes, sliced.
1 c. pickle coins.
Baked French fries, for serving (optional).


DIRECTIONS.
Preheat oven to 350° and line a large rimmed baking sheet with foil. Spray foil with cooking spray.
In a large bowl, combine ground beef, bread crumbs, eggs, Worcestershire sauce, and garlic and season with salt and pepper. Mix with your hands until evenly combined.
Transfer meat mixture to the prepared baking sheet and form the mass into an extra large patty. It should be about 1” bigger in diameter than your bread. Bake until the meat is browned and cooked through, 50 to 55 minutes.
Using paper towels, blot extra grease off and around the patty. Preheat broiler. Cover the entire top of the patty with cheese and broil until cheese is melted, about 1 minute.
Assemble burger: Place the bottom half of the boule bread on a large serving tray. Top with lettuce then place the giant cooked patty on top. Squeeze ketchup and mustard all over the patty, then top with tomatoes and pickles and place top half of the bread on top.
Slice into wedges and serve warm with french fries.

Juli 13, 2020

how to bake apple crostata

How to Bake Apple Crostata.

With these easy steps you will learn how to bake Apple Crostata from scratch! This simple recipe tastes delicious!



Ingredients Crust.

1½ cups (180g) all-purpose flour.

½ teaspoon fine sea salt.

1 tablespoon sugar.

4 tablespoons cold, unsalted butter, cut into small pieces.

1½ tablespoons fresh lemon juice.

3 tablespoons ice water.



Ingredients Filling.

1½ cups (340g, 12 ounces) chopped apples.

⅓ cup chopped (40g) walnuts.

2 teaspoons lemon zest.

1 teaspoon ground cinnamon.

¾ teaspoon fine sea salt.

¼ cup (60 ml) honey.

7 ounces (200g) cream cheese.

1 egg, beaten.



Part 1 Crust.

1. Add the flour, salt, and sugar to a bowl or food processor and mix slowly to combine.

2. Add the butter and mix until the butter is finely chopped and the mixture resembles coarse meal.

3. Add the lemon juice and mix a few times.

4. Add the ice water and mix just until the mixture is moist and crumbly, but does not form a ball. Do not over-mix.

5. Put dough on a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes.



Part 2 Filling.

1. Put an oven rack in the lower third of the oven. Preheat the oven to 375 °F (191 °C).

2. In a medium bowl, combine the apples, walnuts, lemon zest, cinnamon, and sea salt.

3. Add the honey and stir until all the ingredients are coated.

4. Stir in 2/3 of the cream cheese.



Part 3 Putting It Together.

1. Roll the dough into an 11-inch circle, about 1/4-inch thick.

2. Transfer dough and parchment paper to baking sheet.

3. Put the apple filling in the center of the dough, spreading evenly, leaving a 2-inch border.

4. Fold the dough border over the filling to form an 8-inch round.

5. Pleat the edge of the pastry and pinch to seal any cracks in the dough.

6. Arrange the remaining cheese on top of the filling.

7. Using a pastry brush, brush the crust with the beaten egg.

8. Bake until the crust starts to turn golden, about 15 to 18 minutes.

9. Next cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes.

10. Remove the crostata from the oven to a cutting board and uncover.

11. Cool for 10 minutes, then cut into slices and serve while still warm.

Februari 07, 2020

how to make oatcakes

How to Make Oatcakes.

Oatcakes are a traditional Scottish cracker or biscuit that goes well with cheese, jam, dips or even as they are. It's really important to use very fresh oats in these, otherwise they'll taste stale even after baking. You'll need around 25 minutes to make these, with another 20 minutes for cooking time.

This recipe makes around 20 oatcakes.
Ingredients.
225g (8 oz) medium oatmeal
1 teaspoon salt
15g (1/2 oz) butter or margarine
100ml (3 1/2 fl oz) tepid (lukewarm) water
Extra oatmeal when rolling the oatcakes

Steps.

1. Place the oatmeal into the mixing bowl. Add the butter and salt. Using the tips of your fingers, gently rub the butter into the oatmeal.

2. Add the water. Mix through, then leave for 5 to 10 minutes. This will allow the oatmeal to completely absorb the water.

3. Preheat the oven to 180ºC, 350ºF. Line the baking tray (sheet) with baking (parchment) paper in readiness for use.

4. Using your hands, gently pull the mixture about to form a ball. Cover the rolling board with oatmeal flakes to help prevent sticking.

5. Move the oatmeal ball to the rolling board. Using a rolling pin, roll the mixture flat. The mixture should be about 3mm (1/8") thick. Keep adding oatmeal to prevent sticking.

6. Cut the oatcakes into rounds. Use a round biscuit (cookie) cutter or the base of a glass but try to get a size for the rounds of about 7.5 centimeter (3 in) (3") in diameter. Arrange the oatcakes on the baking tray (sheet).

7. Place the oatcakes in the oven to bake for 15 minutes. Turn the oatcakes over with a spatula or similar tool and bake them for another 5 minutes.

8. Remove from the oven. Cool on a wire cooling rack. Once cool, they're ready to serve with condiments or cheese.

9. Finished.

Question : How many calories does the whole dough contain please?

Answer : Using the method described above, the whole dough will contain 960 calories, with a total fat of 26.8 grams and 10.2 grams of saturated fat. However, this does not include the extra oatmeal used to roll out the oatcakes.

Question : Can I use oil instead of I'm out of butter?

Answer : Even though regular vegetable oils might work, it is not advisable. They are pro inflammatory and prone to oxidation. The basis of this explanation is based on the chemical structure of the oil molecules. Try using coconut oil, since it is more resistant to heat than regular vegetable oils.

Question : Can I use peanut butter if I want to?

Answer : Yes, of course you can!

Tips.

Store the oatcakes for up to a week in an airtight container. If the container is not airtight, they will become soft and aren't as enjoyable.

Wrapped in cellophane in a neat row with ribbons at each end, these make an excellent addition to a gourmet food basket.

Warnings : Wear oven mitts and be careful of the hot surfaces when turning over the oatcakes.

Januari 12, 2020

how to use cake flour to making cakes

How to Use Cake Flour to Making Cakes.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make a southern caramel cake. A southern caramel cake is a sweet cake made with layers of gooey and sweet. Serve this luscious southern caramel cake with tea and enjoy with your family or friends.

Preheat the oven to 350 degrees Fahrenheit. Use a hand mixer to mix 1 cup of butter, 1/3 cup of vegetable oil, and 2.5 cups of granulated sugar in a large mixing bowl. This will take about five minutes.

Add six eggs and two egg yolks to the bowl and continue mixing on medium for about two minutes.

Add 2 tablespoons of vanilla extract and continue mixing.

Slowly sift 3 cups of cake flour into the bowl. Alternate sifting the flour into the bowl with scooping spoonfuls of sour cream – 1 cup altogether – into the mix. For instance, sift a few spoonfuls of flour into the mixing bowl, blend it for a moment on low, then add spoonful or sour cream, and blend again. Repeat until all the flour and sour cream is incorporated.

Spray three 9-inch round cake pans with a nonstick spray. Pour the cake batter into the pans and bake them for about 25 minutes. Remove pans and let them cool.

Next, make the caramel icing. Mix 1.5 sticks of butter, 2 (12 ounce) cans of evaporated milk, and 2 cups of granulated sugar to a medium saucepan over medium heat. Leave in the saucepan, stirring occasionally. You can test if it’s ready by dipping a spoon in it. If it’s ready, it should stick to the spoon.

Add 2 teaspoons of vanilla extract to the caramel and mix it with a large spoon.

Finally, assemble your cake. Place one of the cake layers on a large plate, then spoon some of the caramel in an even layer of it. Repeat with the other layers of cake. Use a spatula to spoon some caramel over the sides, too.

2. Try an apple pie cake. An apple pie cake is the perfect marriage of apple pie and spice cake. A warm slice of apple pie cake is great in fall or winter, especially with a scoop of vanilla ice cream on the side.

Preheat your oven to 350 degrees Fahrenheit.

Mix 9 cups of peeled and chopped apples, 4 tablespoons of butter, 1 teaspoon of cinnamon, 1.25 cups of water, and 1/3 cup of sugar in a large mixing bowl. Once everything is evenly mixed and the apples have a nice cinnamon coat, pour the contents into a 13’’ x 9’’ glass baking dish.

In another large bowl, mix ½ cup of sugar, 1 teaspoon of salt, 8 tablespoons of butter, 2/3 cup of milk, and 4 teaspoons of baking powder. Use a hand mixer to blend everything for two minutes on medium.

Add 2 teaspoons of vanilla extract and 2 eggs. Mix for another two minutes.

Pour the batter over the cinnamon-apple mixture. Bake the cake for 35 minutes, or until golden brown.

3. Make a heavenly white cake. The heavenly white cake truly is a slice of heaven on earth. This cake is perfect for that weddings, baby showers, and anniversaries. To get started, preheat your oven to 350 degrees Fahrenheit.

Sift ¾ teaspoons of salt, 4 teaspoons of baking powder, and 2.75 cups of cake flour together.

Mix 4 egg whites in a mixing bowl until they are foamy. Gradually add ½ a cup of sugar. Continue to beat the mixture until soft peaks form in the mixture. This mixture is called “meringue.” Set aside for later use.

Next, beat ¾ cup of butter until it is smooth. You might need to warm it a bit for a few seconds in the microwave. Add 1 cup of sugar gradually, and mix until everything is fluffy.

Slowly add the flour and other sifted ingredients to the egg whites. Alternate adding the sifted ingredients with small spoonfuls of milk – 1 cup altogether. For instance, add a bit of the dry ingredients, mix together, then add a few spoonfuls of milk, and mix again until all ingredients are incorporated.

Mix in 1 teaspoon of almond extract and 1 teaspoon of vanilla extract. Then, add the foamy meringue to the bowl and continue mixing.

Scoop the batter out into a 15’’ x 10’’ x 1’’ pan lined with parchment paper. Bake for 30 to 35 minutes. Remove and allow to cool on the rack.

How to Use Cake Flour to Creating Muffins.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Create a blueberry muffin. Blueberry muffins are one of the best kinds of muffins. Using cake flour to make the blueberry muffins gives them a bit more rise and a lighter flavor. This recipe makes 12 muffins.

Preheat your oven to 380 degrees Fahrenheit. Sift 1 teaspoon baking powder, a pinch of salt, and 12.5 ounces of cake flour.

In another mixing bowl, mix 1 cup of sugar, ½ a cup of vegetable oil, one egg, and 1 cup of yogurt.

Remove 1 tablespoon of the dry ingredients to a small cup or bowl and mix the remainder in with the wet ingredients. Stir the mixture vigorously for about 10 seconds.

Mix 1.5 cups of blueberries with the tablespoon of dry ingredients you set aside previously. Stir 1 cup of blueberries into the mix for three seconds.

Use an ice cream scooper, scoop the dough into a greased muffin pan. Top each muffin with a few of the remaining blueberries. Three berries per muffin should be adequate.

Place the muffin pan in the oven and raise the temperature to 400 degrees Fahrenheit. Bake for 20 to 25 minutes.

Remove from oven and allow to cool. Consume with friends.

Your muffins will stay good for two to three days in an airtight container.

2. Make a crumb cake muffin. Crumb cake muffins are a sweet treat you can share with friends. They taste great with a cup of coffee. And when you use cake flour, the flavor is even better.

Preheat your oven to 325 degrees. Line the muffin pan with baking cups.

Whisk together 1/8 teaspoon of salt, 1/3 cup of brown sugar, 1/3 cup of granulated sugar, and ¾ teaspoon of cinnamon.

Pour 8 tablespoons of melted butter over the cinnamon mixture and mix together. Add 1.75 cups of cake flour and mix until the ingredients turn into a thick dough. Set aside.

In a stand mixer bowl with a paddle attachment, combine 1.25 cups of cake flour, ½ a cup of granulated sugar, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. Mix on low speed.

Slowly add 6 tablespoons of butter in one-tablespoon increments.

Continue mixing for one or two minutes until the mixture looks like wet crumbs.

Add 1/3 cup of buttermilk or plain yogurt, 1 teaspoon of vanilla, one egg yolk, and one egg. Continue mixing everything until the batter is fluffy and light.

Remove the bowl from the mixer and use ¼ cup measure to scoop the dough into the muffin tin. Sprinkle the dry cinnamon mixture you prepared previously on top of each muffin.

Bake for 20 minutes or until the crumb topping is golden brown. Remove and let cool five minutes before serving.

3. Bake a carrot muffin. If you love carrot cake, you’ll love carrot muffins. To get started, preheat your oven to 375 degrees Fahrenheit and grease a muffin pan for later use. The following recipe makes 12 muffins.

Mix 2 tablespoons of rum with ¾ cup of raisins. You could use water instead of rum, but the muffin will be less flavorful. Stir them together so the raisins all get coated and microwave for 30 seconds.

Wait 30 minutes so the raisins rehydrate somewhat, then sprinkle them with sugar (superfine sugar, preferably).

In a large mixing bowl, combine ¼ cup of vegetable oil, 2 large eggs, 1 cup of applesauce, and 1 cup of brown sugar.

Stir in ½ teaspoon of vanilla extract, 1 can (8 ounces) of crushed pineapple, and 1.75 cups of grated carrots.

In another bowl, sift ¾ teaspoon of salt, ½ teaspoon of baking soda, 1.5 teaspoons of baking powder, ½ cup of oat bran, ¼ cup of buttermilk flour, and 2 cups minus 1 tablespoon of cake flour.

Add the dry ingredients to the wet. Add the raisins and ¾ cup of pecans or walnuts.

Scoop the dough into the muffin tins to a point just below their top edge.

Bake for about 23 minutes, or until a toothpick inserted into the muffin comes out clean.

If you want, you could drizzle some icing and nuts over the muffins. Serve with whipped cream cheese.

How to Use Cake Flour to Baking Cookies.

Cake flour is a finely milled flour made of wheat. Its high starch content makes it ideal for deserts and baked goods. As its name suggests, cake flour is the preferred flour for cakes. Muffins, likewise, are dry and hard if baked with all-purpose flour, but cake flour gives them a light and fluffy texture. You can also use cake flour to make your cookies even better.

Steps.

1. Make chocolate chip cookies. Chocolate chip cookies are a classic. Rich and sweet, they taste great with a glass of cold milk. You can use different kinds of chocolate to mix up the flavor. Dark chocolate, for instance, has a somewhat bitter edge to it.

Sift 1.25 teaspoons of baking soda, 1.5 teaspoons of salt, 1.5 teaspoons of baking powder, 2 cups minus 2 tablespoons of cake flour, and 1.66 cups of bread flour into a mixing bowl.

Cream 1.25 cups of brown sugar, 2.5 sticks of butter, and 1 cup minus 2 tablespoons of granulated sugar together in a mixer with a paddle attachment. Add a large egg, then another after the first is well-mixed. Pour 2 teaspoons of vanilla extract into the bowl.

Reduce mixer speed to low and pour in the dry ingredients you sifted previously. Mix them for about five to 10 seconds.

Remove the mixer bowl from the mixer. Slowly add 1.25 pounds of bittersweet chocolate disks. Mix the disks carefully into the dough and try not to break them.

Scoop the dough out onto a sheet of plastic wrap. Wrap the dough in the plastic wrap carefully and refrigerate for a day or two. You can use the dough for up to 72 hours.

When you’re ready, heat your oven to 350 degrees Fahrenheit. Place parchment paper along a baking sheet and scoop small spoonfuls of dough onto the parchment paper. The spoonfuls should weigh 3.5 ounces each.

If you see any chocolate pieces poking out of the cookies, push them down into the cookie or turn them to a more horizontal orientation.

Bake the cookies for about 19 minutes. Remove and let cool for 10 minutes. Consume with your friends.

2. Bake some sugar cookies. As their name implies, sugar cookies are a sweet treat. You can use cake flour to make lots and lots of sugar cookies. If you want, you could also add a coat of frosting to your sugar cookies after they’re ready.

Mix 3 cups of cake flour, 3 teaspoons of baking powder, and ½ a teaspoon of salt. Set aside for the moment. Place the bowl somewhere safe so it won’t spill.

Place 1 cup of sugar and 2 sticks of room-temperature butter in your electric mixer. Stir until the two ingredients have creamed to take on a light and fluffy appearance.

Remove the mixing bowl. Add an egg, then another after the first has been thoroughly mixed into the cream. You can use a wooden spoon or wire whisk to mix the eggs in.

Finally, add 1 teaspoon of vanilla and 2 tablespoons of sour cream.

Gradually spoon the dry ingredients into the mix. Combine with a wire whisk or similar device.

Place the dough in the fridge for about one hour.

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball, then flatten it with your hands to a thickness of about ½ an inch. Place the flattened disk on the parchment paper.

Continue adding the flattened cookie dough disks to the parchment paper. Space them about 2 inches apart.

Bake the cookies in the oven for 10-12 minutes. Remove and allow to cool for 10 minutes.

If you wanted to eat frosted cookies, you can whip up an easy frosting by combining 1 stick of butter and 3 cups of powdered sugar in an electric mixer. Add the sugar slowly as you use the mixer. When all the sugar is added, pour 1 teaspoon of vanilla and 3 tablespoons of milk. If you wanted colored frosting, you could add a few drops of your favorite color to the mixing bowl while the ingredients are being mixed.

3. Try some blueberry lemon cookies. Blueberry lemon cookies really let the cake flour shine through. You’ll love the fluffy, light texture of these slightly citrusy and sweet little cookies. Bake enough so your friends can try some too!

Place 1 cup of butter and 1 cup of granulated sugar in a stand mixer bowl. Use a wire whisk and beat until the mixture is fluffy.

Add an egg. When it’s mixed into the mixture completely, add a second egg and mix it in thoroughly, too. Add zest of one lemon, juice of one lemon, and 2 teaspoons of vanilla.

In a separate bowl, mix ½ a teaspoon of salt, ½ a teaspoon of baking powder, ½ a teaspoon of baking soda, and 3.25 cups of cake flour. Attach the mixing bowl to the stand mixer. Slowly add these dry ingredients to the fluffy mixture as the mixer combines the ingredients on low speed.

Remove the bowl from the mixer and fold in 1.5 cups of blueberries.

Allow the dough to chill for between 1 and 12 hours.

When you’re ready to bake, heat the oven 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and spoon a spoonful of dough onto the parchment. Continue until you’ve filled the parchment paper.

Don’t place your cookies too close or they might get stuck together when they expand during baking.

Bake for 11-14 minutes. You’ll know they’re ready when the bottoms are slightly brown.

Desember 20, 2019