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December 3, 2022

Cookies! Baking Tips, Tricks, and Recipes

‘Tis the season for baking. Making your own holiday cookies can be rewarding and they are always welcome at get-togethers throughout the season, whether you’re hosting or arriving with a delicious plate of treats in hand. Plus, they make great homemade gifts. I have gathered tips and recipes from pros that I have highlighted so you can create with confidence not only this holiday season, but anytime the baking urge strikes throughout the year.

The following classic sugar cookie recipe by cookbook author Georgeanne Brennan will not only make beautiful snowflakes or other wintry shapes now, but you can also make treats for any occasion when you cut the cookies into a variety of other shapes. Twin Cities chef and Saint Paul College Culinary Arts instructor Jason Ross’ tips will help you turn out the cookies you are looking for. And everyone’s favorite chocolate chip cookie can be made soft and chewy or crisp if you have pastry chef and author of “The Baking Answer Book,” Lauren Chatmann’s tips and recipes on hand. Plus, elevate bars with more tricks from Chatmann below.

Cookie Do’s from Chef Jason Ross

Scrape the Bowl to Get Fully Mixed Dough: Do it after adding eggs, adding dry to wet, or wet to dry ingredients. Mixer attachments don’t quite reach the bottom and sides of the bowl, so parts are left unmixed. Use a rubber spatula to stir the unmixed parts back into the dough—and scrape the paddle attachment.

Chill Dough: It makes the batter easier to handle and gives the flour enough time to fully absorb liquid ingredients and make more cohesive dough. For the chocolate chunk cookie recipe here—and any soft cookie—bake from frozen. This will make a tender, crisp cookie that stays chewy. Keep cookie dough balls ready in the freezer during the holidays in case of a “cookie emergency.”

Finish with Salt: Just a few grains sprinkled on top of cookies will hit the palate first, bringing out a surprise flavor. Don’t use enough so you can see it—like a pretzel—rather just enough for a little salt secret.

Cool Cookies on a Rack: Cookies will continue to cook on a hot pan. Unless they are too soft or fragile to handle, lift them off the pans with a metal spatula and cool on a wire rack.

Color Cues: Pay attention to brown color, especially around the edges, and lighter color in the center. This helps determine a perfectly baked cookie. Since cookies are small, a little more or less time makes a big difference. If a few cookies on a tray are done, pull them off to cool and finish cooking the rest of the tray.

Rotate Pans Halfway Through Cooking: All ovens have hot and cool spots, so rotate pans to get even cooking across the tray. Be quick—you don’t want the oven to cool down.

Cookie Spread

The way cookies spread and thin has a big impact on crispness, softness and chewiness.

More creaming of butter and sugar will add more air and increase spread; less creaming, less spread and chewier cookies.
Lower temperature, even just a few degrees, slows cooking and gives dough more time to spread. Higher temperature will make thicker cookies since it firms up more quickly.
More sugar—especially syrupy sugars like honey, molasses or corn syrup—will spread more easily and make softer cookies.
Overmixing flour decreases spread and makes doughy cookies.

Must-Have Tools

Scoop: Use a portion control scoop instead of a spoon to avoid messy fingers and quickly and easily scoop balls the same size. Cookies will bake more evenly. Use it for ice cream too!

Digital Scale: It helps especially for measuring flour—the weight difference between cups of flour can be surprising. If you don’t have a scale, avoid compressing flour into the measuring cup; instead spoon it into the cup and level off with the straight edge of a butter knife.

Parchment Paper and Silicon Mats: These both work well and have an impact on cooking besides ease in cleanup: Cookies will spread more on a silicon mat and stay tighter on parchment. Parchment browns cookies a little more nicely, while silicon will yield slightly less crisp cookies. If I had to choose one, it would be parchment, but both have their place depending on the cookie you are baking. If using aluminum pans without either of these, try a little oil spray and possibly dust with flour if you have had trouble with cookies sticking.

More tips from Ross and use your skills with his Chocolate Chunk Cookies recipe here.

Cookie and Bar Tips and Tricks from Lauren Chattman

Tips and Tricks: Soft and Cakey Chocolate Chip Cookies
• Cream butter and sugar together. This will whip some air into the dough, so your cookies will puff up a bit in the oven.
• ¹/₄ teaspoon of baking powder along with the soda will provide more lift.
• Subtract an egg yolk and use an extra egg white. Egg whites contain more water than yolks which when evaporated in the oven helps cookies rise like little cakes.
• Use twice as much brown sugar as white sugar. Brown sugar, which is slightly acidic, will react with the baking soda in the recipe for a higher rise.
• Add a little extra flour—enough to add structure, but not so much that it will dilute the sweetness of the sugar.
• Chill the dough. Cold dough will spread less in the oven, creating a cakey center.
• Turn up the heat. If a recipe calls for 350°F, increase to 375°F. A hotter oven will allow the cookies to bake before spreading, resulting in cakey centers.

Tips and Tricks: Crisp and Chewy Chocolate Chip Cookies
• Use melted, not softened butter for a dense and chewy texture.
• Subtract an egg white and add an extra egg yolk. Yolks have more fat than whites, which give cookies a fudgy rather than cakey texture.
• Use twice as much white sugar as brown. White sugar, which is neutral rather than acidic like brown sugar, will cause your cookies to spread rather than rise. It will also give your cookies a nice crispness around the edges.
• Turn down the heat. A cooler oven will let the cookies spread without drying out.
• Do not overbake. Cookies will continue to firm up and dry out as they cool off, so pull them out of the oven while they still look a little damp on top.

Find more tips from Chattman and recipes for soft and cakey and crisp and chewy chocolate chip cookies here.

Plus: Elements of science combine to create your perfect treat in her Cakey or Fudgy Brownies Recipes

Sparkling Snowflake Cutout Cookies

Makes 2 to 3 dozen cookies

I like to make snowflake cutouts in different shapes and sizes, then ice some with white frosting and some with blue, and decorate with sparkling white and blue sprinkles. For a variation, use holly-leaf cookie cutters and green food coloring with red hot candies for berries. Like all iced, cutout cookies, these are best eaten within 1 week. —Georgeanne Brennan

For the Cookies
1¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
²⁄³ cup unsalted butter, at room temperature
½ cup sugar
1 large egg
1 teaspoon pure vanilla extract

For the Icing
2 egg whites
4 cups powdered sugar, or more as needed
Blue food coloring or blue gel

For the cookies: Heat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat together butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture in three batches, mixing each time until a smooth, not sticky, ball can be formed. Divide into two balls, wrap in plastic wrap, and refrigerate 15 to 20 minutes.
Flour a rolling pin and lightly flour a working surface. Roll a ball out to a generous ¹⁄8 inch thickness. Using snowflake cookie cutters, cut out several shapes and sizes. Using a metal spatula, transfer to baking sheet, spacing cookies at least ½ inch apart (they will expand as they bake). Shape remaining dough scraps into a firm ball and repeat. Repeat with second dough ball.
Bake 6 to 8 minutes, until delicately browned on bottom and pale golden on top. Remove from oven and let cool on sheet at least 5 minutes. Using a metal spatula, gently loosen cookies and transfer to a flat surface to cool slightly before icing. (If cookies are warm, icing will spread more easily. However, icing when cookies are fully cooled is fine.)
For the icing: In a large bowl, using an electric mixer, beat together egg whites and sugar 5 minutes, until stiff enough to spread. If too stiff, add 1 teaspoon water and beat. If too thin, continue beating and add up to ½ cup powdered sugar.
Divide icing into 2 bowls. To 1 bowl, add 2 drops blue food coloring and mix well with a spoon.
Using a knife or stiff spatula, gently spread icing on cookies. Add sprinkles immediately. Set aside on a flat surface to cool completely.
Arrange cookies in a single layer on a platter and cover loosely with wax or parchment paper. They will keep up to 3 days at room temperature. To store in an airtight container up to 1 week, line container with wax or parchment paper. Place cookies in single layer. Top with a layer of wax or parchment paper and repeat.

A Sweet Gift: Choose a special teacup and saucer set and package it with a bag of cookies and a favorite tea to create a gift for a perfect pause, a quiet minute.

Nutrition info (per serving) Sparkling Snowflake Cutout Cookies: Calories 142 (38 From Fat); Fat 4g (Sat. 3g); Chol 17mg; Sodium 35mg; Carb 25g; Fiber 0g; Protein 1g

More Cookie Recipes

Stenciled Gingerbread Cookies Recipe

Enjoy the seasonal taste of gingerbread in grown-up style—and you don’t need to worry about whether to start with a bite of a little gingerbread fella’s feet or head. (If you want to bake ahead, these cookies can be stored carefully in an airtight container for about two weeks.)

Cranberry Macadamia Nut Cookies Recipe

Keep old cookie friends but make new ones this holiday baking season

Toffee Squares with Pretzel Topping and Hazelnut and Honey Diamonds

Bars and Brownies

You may think of bar cookies as basic party fare, but if you elevate them by using delicious ingredients and attractive decorations, they make a perfect addition to holiday dessert choices. While they are easy to make, there are some guidelines that Chattman suggests for good results plus recipes.

Raise the (Dessert) Bar

Easy yet delicious and decorative, bar cookies elevate options for serving and gifting, including Toffee Squares with Pretzel Topping and Hazelnut and Honey Diamonds recipes.

Patchwork Bars Recipe Plus Top Tips for Baking Bars

Elevate easy-to-make bar cookies with festive toppings for any get-together or homemade gift this holiday season

Hungry for More?

Dark Chocolate Sea Salt Brownies Recipe
These intensely chocolate, not-too-sweet brownie bites by cookbook author Georgeanne Brennan are a tasty marriage of chocolate and a hint of savory.

Brown Butter Blondies Recipe

Celebrate with this twist from Twin Cities baker Sarah Kieffer

September 26, 2022

Tips for small-batch baking. Because you’re worth it.

A person of the items several of us love about baking is its bountiful nature — huge batches meant to be shared. But many trays of cookies and massive layer cakes are not normally suitable for solo cooks or smaller homes.

Two new books, “Small Batch Bakes” by Edd Kimber (publishing Oct. 4) and “Simple Compact-Batch Baking” by Mike Johnson (publishing Oct. 11), aim to assistance dwelling bakers triumph at scaled-down sweets. It is a subject matter that became progressively suitable during the top of the pandemic and carries on to be timely in light of inflation and expanding foodstuff charges. And there will usually be demand from customers for recipes that come jointly swiftly without much too several tempting extras hanging close to.

Cooking for a person: 6 recommendations to keep issues functional, versatile and enjoyment

I spoke to Kimber and Johnson to get some of their major suggestions on baking for one (or a couple of).

Modify your brain-established. Mustering the enthusiasm to cook for a single can be challenging plenty of. But perhaps baking falls by the wayside simply because it feels more like a splurge than a necessity. You’re well worth it, while, Kimber says. He sees baking as an outlet for strain reduction, and modest batches are just the factor for “our day-to-day moments, relatively than the six special instances we may have a 12 months.” It is about satisfaction without having getting saddled by the extravagance and price of a large recipe. You’ll rarely locate a better case in point of this than his “emergency” chocolate chip cookie, which we’ve dubbed the Solitary-Serving Chocolate Chip Cookie.

Choose advantage of gear you presently have. The terrific matter about modest-batch baking is that a whole lot of scaled-down recipes function just as very well with equipment you by now have. Any size batch of muffins can be created applying a 12-cup tin, and you can usually bake only a couple cookies on a standard half-sheet pan. And if you’re by now a baker, possibilities are you have all the bowls and measuring spoons you need. Ramekins are one more staple conveniently adapted to small-batch desserts, as is the 9-by-5-inch loaf pan.

… But buy a number of handy extras. If you’re actually committed to the tiny-batch baking way of lifetime, take into consideration introducing a couple of applications to your kitchen area. Kimber swears by mini spatulas and whisks for combining smaller sized amounts of ingredients and suggests it can be valuable to have a tiny pot, this sort of as a butter hotter or milk pan, on hand to make it less likely you’ll scorch milk, sauces or choux pastry by working with something as well large. He really recommends a diminutive eighth-sheet pan, excellent for the aforementioned cookie but just as helpful for kitchen prep and cleanup.

Johnson states the most notable addition to your kitchen machines may well be smaller tart pans that are about 4 3/4 inches in diameter. He likes a 6-inch forged-iron skillet for skillet cookies or cobblers, which would be great for a mini-frittata, also. Likewise, you are going to want 6-inch cake tins if you want the wow component of layer cakes in a much less massive package.

Know what recipes scale down very well. If you are not starting off with recipes intended for decrease yields, know that most recipes can be correctly scaled down, so lengthy as you’re careful and use popular feeling, Kimber says. Basic recipes with small ingredient lists are easiest to scale down. When Kimber was creating recipes for his book, cookies, particularly egg-totally free shortbreads, proved pretty straightforward. Bars are relatively straightforward to adapt, and both equally Kimber and Johnson, whose earlier e-book was devoted to brownies, present recipes intended for a loaf pan.

Egg substitutions for cooking and baking

“Eggs are the largest cling-up when scaling down,” Johnson says. Scaling down recipes frequently implies math that outcomes in fifty percent an egg. How you manage it depends a little bit on what you are earning. Making use of 50 percent an further egg is not likely to have a extraordinary result on a batch of bars or a fifty percent-dozen cookies. For anything like one and a 50 percent eggs, you can try out utilizing a person egg and a person yolk and help save the white for scrambled eggs or an egg white frittata (egg whites can be frozen, no problem). One more solution: Skip the eggs and try out a vegan option, these types of as a flax egg, egg replacer or applesauce. In his chocolate chip cookie recipe, the egg was heading to be so minimum that Kimber just went with 1 1/2 teaspoons of milk as a substitute.

How to use up leftover egg yolks or egg whites, dependent on how a lot of you have

Spend focus and modify as essential. Although baking normally depends on attentiveness, it’s primarily important if you have manufactured scaling tweaks to a recipe. If you scale down a recipe that at first referred to as for a stand mixer, you may well obtain that a hand mixer is a greater in shape to additional proficiently blend the minimized quantities of elements. If you’re melting smaller quantities of butter or heating lesser quantities of dairy in the exact same size pot termed for in the unique recipe, assume to cut down the time to avert burning. Bars baked in a more compact pan where the thickness of the batter hasn’t adjusted — these types of as moving brownies from a 9-by-13-inch to a 9-by-5-inch pan — may bake more rapidly. Objects moved to a smaller sized pan resulting in a marginally thicker layer, this kind of as cakes, might acquire lengthier. And scaled-down quantities of bread dough may well not choose as long to knead, Johnson claims. The similar knowledge applies to cake batter, Kimber suggests, when overmixing can yield hard, rubbery outcomes.

September 24, 2022

Pear tart and banoffee pavlova: Chetna Makan’s easy baking recipes | Food

Two effortless baked puddings to see you as a result of early autumn. To start with, my banana chocolate pavlova, a dreamy mix of banoffee on a chocolate-flavoured meringue – the combination of crunch, cream and caramel would make it outstandingly decadent, belying its simplicity. The tarte tatin, meanwhile, is excellent at this time of the 12 months, making use of seasonal pears, which, when cooked with the star anise caramel, absorb the heat of the spice. Dim chocolate and hazelnuts increase drama, as do lashings of fresh new cream or ice-product.

Banoffee chocolate pavlova (pictured top)

Banana and toffee is a combination I can’t say no to, specifically if it’s served on chocolate-flavoured meringue. This dessert disappears in seconds as soon as it hits the desk in our household.

Prep 20 min
Prepare dinner 1 hr 30 min
Serves 8

For the meringue
4 egg whites
200g caster sugar
1 tsp cornflour
100g dark chocolate (70 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cocoa solids), melted and a little bit cooled

For the topping
3 tbsp unsalted butter
4 bananas, peeled and halved lengthways
4–6 tbsp salted caramel sauce
500ml double cream
2 tbsp caster sugar

Warmth the oven to 120C (100C lover)/240F/gasoline reduced. Line a baking tray with nonstick baking paper. Attract a 20cm circle on the paper and flip it around, so the pencil mark is on the base, but nevertheless obvious.

In a bowl, whisk the egg whites to gentle peaks, then whisk in the caster sugar a tablespoon at a time, right up until combined. Include the cornflour, whisk until finally the mixture is shiny and stiff, then drizzle in the cooled melted chocolate and fold in gently – be mindful not to overmix.

Spread the meringue on the well prepared tray, within the confines of the circle and in the condition of a crater, so the sides are a tiny greater than the middle. Bake for an hour and a half, until eventually crisp and dried out, then eliminate and leave to awesome.

Heat the butter in a saucepan, then increase the bananas and cook dinner, stirring gently, for two or 3 minutes, until eventually caramelised on each sides. Established apart to interesting.

When you are all set to provide, whip the product and sugar to soft peaks. Put the meringue on a serving plate and spoon the product more than the prime. Prime with the caramelised bananas, drizzle more than the caramel sauce and provide immediately.

Pear, chocolate, star anise and hazelnut tarte tatin

Chetna Makan's pear, chocolate, star anise and hazelnut tart tarte tatin. — Photograph: Ola O Smit/The Guardian. Foods stylist: Flossy McAslan. Prop stylist: Kitty Coles. Meals assistant: Sophie Denmead.

A perfect way to conclude a meal: a flaky pastry base with delicate pears protected in star anise caramel, nuts and chocolate.

Prep 20 min
Cook dinner 1 hr 10 min
Serves 6

1 x 320g pack all set-rolled puff pastry
70g unsalted butter
100g caster sugar
1 tsp ground star anise
4–6 pears, peeled, halved lengthways and cored
50g roasted, chopped hazelnuts
50g darkish chocolate (70 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cocoa solids), roughly chopped
1 egg, flippantly beaten

Right before you commence cooking, unroll the pastry. Choose a 20–23cm ovenproof frying pan and slice out a circle of pastry the dimensions of the pan. Set the pastry on a tray and refrigerate until finally desired.

Heat the oven to 180C (160C enthusiast)/350F/gasoline 4. Place the butter and sugar in the frying pan, cook dinner on a low heat for 5 to six minutes till caramelised, then stir in the star anise.

Acquire the pan off the heat and lay the pear halves minimize aspect up on major of the caramel, maintaining their slim finishes in the centre. Brush some of the caramel more than the pears, then bake for 30 minutes, until the pears are delicate.

Sprinkle the hazelnuts in the gaps in between the pears, then scatter over the chocolate. Put the pastry circle on top rated and tuck it down at the edges of the pan all around the pears.

Utilizing a knife, make cuts all around the pastry to allow out steam, then brush with overwhelmed egg and bake for 25–30 minutes, right until golden. Leave it to rest for a moment, then change out on to a plate, slice and provide.

Recipes extracted from Chetna’s Effortless Baking: With a Twist of Spice, posted by Octopus at £20. To order a duplicate for £17.40, go to guardianbookshop.com