Baking Tips

Cookie Scoop Recommendations

#20 - Muffins, Cupcakes, Large Cookies

#40 - Medium Cookies

#60 - Protein Balls, Mini Muffins

Vanilla

Pure Vanilla Extract- 

Vanilla beans soaked in alcohol and become a dark liquid (has to have 35% alcohol content to be pure).  When baking alcohol bakes out of food and can bake the flavor out of your food.  Use this for frostings, ice cream, pudding or anything not baking. 

Imitation Vanilla Extract-

Not as strong or potent as the pure vanilla. It takes the one major component and artificially creates that from wood pulp and add it to water and dark color.  It has a lower alcohol content so it can be better for baking. 

Mexican Vanilla (blend)- 

Combines imitation vanillin and some vanilla bean extract and a lower alcohol content. Have to be careful what brand you can buy recommend blue cattle.

Butter Vanilla Emulsion-

Flavored in water not alcohol based.  It doesn’t bake out when baking.   

Baking Soda & Baking Powder

For fluffier results in baking use new soda and powder.  Even just a year old makes a big difference.  Should be replaced at least every 6 months.  Write the date you open it on the box.  Get the name brand products for better baking products.  

The goal is to have enough baking soda (BS) or Baking Powder (BP) to neutralize the acid plus enough leftover to lift batter. BS is 4x’s stronger then BP. Typically you need 1/4 tsp (BS) or 1 tsp (BP) to lift 1 cup of flour. 

Silicone Mat vs Parchment Paper  

Silicone is more slick so baking item will spread out more.  Silicone will insult more so baking item will be lighter in color.  Parchment paper baking item will brown more on bottom and edges.  

Flour

When it comes to flour it’s all about the protein.  More protein=stronger flour=more gluten development= chewier texture.

How you measure your flour can make a big difference in how much flour is really going into your recipe.  Measurements below are for 1 cup of flour.

See Orson Gygi for more information:  http://blog.gygi.com/

Chewy Oatmeal Chocolate Chip Coconut Cookies

PREP TIME: 20 MINUTES 

COOK TIME: 10 MINUTES 

TOTAL TIME: 30 MINUTES

YIELD: 2-3 DOZEN

INGREDIENTS:

 1 cup (3.5 ounces) old-fashioned rolled oats

 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)

 1 teaspoon baking soda

 3/4 teaspoon salt

 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)

 1 1/4 cups (9.25 ounces) packed light brown sugar

 1/2 cup (3.75 ounces) packed dark brown sugar

 2 large eggs

 1 tablespoon vanilla

 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes

 2 cups (12 ounces) semisweet or bittersweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. 
2. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. 
4. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
5. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). 
6. Add the coconut and chocolate chips and mix until no dry streaks remain.
7. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. 
8. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

NOTES:

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

Do not freeze this cookie dough.  If you do the cookies will not cook the same and turn out different.

HTTPS://WWW.MELSKITCHENCAFE.COM/MY-FAVORITE-COOKIE/

Royal Icing

6 cups powdered sugar
8 tsp dried egg whites
½ tsp cream of tartar
¾ cup warm water

Gel food coloring (like Americolor)
Non-alcohol based flavoring (like LorAnn oils) - Cheesecake
Small Spray bottle filled with water (used only for water)

Directions:

1.       Blend the top ingredients together in mixer. Mix on medium speed until glossy peaks form.

2.       At this point you will have pretty thick and stiff icing, like brownie batter or marshmallow fluff then add your flavoring.

3.       Divide frosting into separate bowls. Do as many bowls as you want colors in squeeze bottles. You should be able to have around 4-6 partially filled bottles. The bottles will be around ½  – ¾  full but this will be enough to frost all of your cookies. If you want more colors, make additional frosting.

4.       Add food coloring and spritz with water if needed. The frosting should be able to flow fluidly in one thick stream from a raised spoon. You should have about a 10-15 second flood consistency (frosting should go smooth after ribboning in frosting about 10-15 seconds).

5.       Outline your cookies first. For seamless frosting, fill right away. For a more distinct line, let the outline dry before flooding.

From: Karen Hunter

Sugar Cookies

• 2 cups unsalted butter, softened @ room temperature
• 2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1 ½ T milk
• ½ t salt
• 1 ½ t baking powder
• 6 cups flour

Directions:

1.    Cream butter and sugar in mixer with cookie paddle attachment. You want the butter to lighten in color, this will be about 3-5 minutes.

2.    Scrape down the sides of the bowl and add the eggs, vanilla and milk. Mix another minute or so until fairly mixed.

3.    Scrape down sides of the bowl again. Add salt, baking powder and flour. Mix slowly at first, then beat until the dough pulls away from the sides of the bowl.

4.    Dust a sheet of parchment paper or a silicone pad and dust with powdered sugar. Put ball of dough onto paper/pad and flatten with your hand. Dust top with more sugar and place a sheet of parchment paper on top and roll out the dough to about 1/4 inch thickness.

5.    Preheat oven to 350 convection. Cut dough into desire shapes and place evenly on parchment lined baking sheet. Set baking sheet in freezer for five minutes.

6.    Place frozen sheet of dough in oven and bake 10 minutes. Check for doneness. You may need to cook it longer, depending on oven times and cookie thickness. The cookies shouldn't be browned, just barely done and the dough no longer glossy. The moment you see any browning on a cookie, take the cookies out of the oven. This will keep them soft and fresh longer. Cool cookies on a cooling rack before frosting. Store in a sealed container.

7.    Will make 4 baking sheets, or 4 dozen 3-inch round cookies.

From: Karen Hunter

Macarons

Ingredients:
1 3/4 C Powdered Sugar
1 C Almond Flour, finely ground
1 tsp salt, divided
3 egg whites, at room temperature
1/4 C Sugar
1/2 tsp Vanilla
Gel Food Coloring

Vanilla Buttercream:
1 C unsalted butter, 2 sticks at room temperature
3 C Powdered Sugar
1 tsp Vanilla
3 Tbsp Heavy Cream

Macarons:

1. Separate the yolk in the eggs (use your hands) and let the egg whites come to room temperature.
2. In a food processor, combine the powered sugar, almond flour and 1/2 tsp of salt and process on low speed, until extra fine.  Sift the mixture through a fine-mesh sieve into a large bowl.
3. In a separate large bowl, beat the egg whites and the remaining 1/2 tsp of salt with an electric hand mixer until soft peaks form.  Gradually add the sugar until fully incorporated.  Continue to beat until stiff peaks form.  (You should be able to turn the bowl upside down without anything falling out.)
4. Add vanilla to the egg whites and beat until incorporated.  Add the food coloring and beat until just combined.  
5. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined.  After the last addition of almond flour, continue to fold slowly (30-40 times) until the mixture is like wet sand ribbons and with the spatula you can make a figure 8. 
6. Transfer the macaron batter into a piping bag fitted with a round tip.
7. Place silicone baking mat on baking tray and pipe the macarons in 1 1/2 inch circles spacing at least 1 inch apart.
8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
10. Preheat oven to 300F.
11. Bake the macarons for 17 minutes, don't open the oven door, until the feet are well-risen and the macarons don't stick. 
12. Let them cool on the baking sheet for 15-30 minutes. Transfer the macarons to a wire rack to cool completely before filling. (They should lift right off the baking mat)

Buttercream:

1. In a large bowl add the butter and beat with a mixer for 1 minute until light and fluffy.  Sift in the powdered sugar and beat until fully incorporated.  Add the vanilla and beat to combine.  Add the cream, 1 Tbsp at a time, and beat to combine, until desired consistency is reached. Add flavoring. (Almond extract opt)
2. Transfer the buttercream to a piping bag fitted with a round tip.
3. Add a dollop of buttercream to one macaron shell top it with another macaron shell to create a sandwich.  Repeat with remaining macaron shells and buttercream.
4. Place in an airtight container for 24 hour to bloom. Enjoy!

Yield 30 Macarons
Macros: Cal 132/11F/7C/1P

See Tasty App - How to Make Macarons

S'mores Chocolate Chip Cookies

Ingredients

3/4 cup (12 tablespoons, 6 ounces) butter, softened

1 cup (7.5 ounces) packed light or dark brown sugar

1/3 cup (2.5 ounces) granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups (8.75 ounces) all-purpose flour (see note)

1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)

2 cups (12 ounces) chocolate chips or chunks

1 cup (1.75 ounces) miniature marshmallow bits (see note)

Instructions

1.       Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

2.      Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

3.      Add the eggs and vanilla and mix until evenly combined.

4.      Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

5.      Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

6.      Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth.

7.      Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Notes

These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help. 

About those marshmallow bits, your average mini marshmallows will not work! They'll melt into huge craters and become a puddly, burned mess.  Instead, you need marshmallow bits. In other words, dehydrated marshmallows. They should be pretty easy to find. They are often located right by the other marshmallows in the grocery store or by the hot chocolate (another great way to use them, btw), and someone mentioned looking by the ice cream toppings.

Yield: 2-3 Dozen
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins

From Mel's Kitchen Café  https://www.melskitchencafe.com/smores-chocolate-chip-cookies/

Universal Truth Cookies

Ingredients:

 1 cup Brown Sugar

½ cup sugar (melted to soft)
½ cup butter
1 egg
1 egg yolk
2 tsp vanilla
2 1/8 cup flour
½ tsp baking soda
½ tsp salt
1 Tbs water
2 cups chocolate chips (Ghirardelli)
1 cup caramel baking chips (Ghirardelli)

 Directions:

1. Preheat oven to 350 degrees and prepare pans with parchment paper

2. Combine sugars and butter with mixer until creamy. Add eggs, vanilla, and water and mix 1.5 minutes.
3. In separate bowl combine flour, baking soda, and salt.
4. Add dry ingredients to wet. Mix by hand until combined.
5. Stir in Baking chips.
6. Form 1 ½ inch balls and place on prepared pans. Bake for 11 minutes and add 2 minutes if needed or until edges are brown.

Rolo Cookies

Ingredients:

- 12 ounces of Rolo's Caramels

- 1 Box of Devil's Food Cake Mix

- 2 Eggs

- 1/3 C. Oil

Instructions:

1. Mix cake mix, oil and eggs.  Take a small ball of dough and form a ball around the roll. (Only use enough dough to cover the roll so it can spread through the cookie. Last time I used a #100 cookie scoop but the cookies could use more dough to cover, try the next larger scoop next time.)

2. Placed on a greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen.

3. Sprinkle with powdered sugar. (Optional)

No Bake Cookies

2 C. Sugar
1/2 C. Butter
1/4 C. Cocoa
1/2 C. Milk
3 C. Quick Oats
1/2 C. Peanut Butter
1 tsp. Vanilla

Directions:
In a saucepan bring to boil sugar, butter, cocoa, and milk.  Boil until all sugar granules are dissolved.  Take off burner and add oats, peanut butter and vanilla.  Spoon out cookies onto wax paper.  Let cool, eat when hardened.

Homemade Oreo's

Ingredients:
Devil's Food Cake Mix
1/3 cup Shortening
2 Eggs

Directions:
Mix all ingredients together.  Roll into dime size balls and place on cookie sheet.  Bake at 350 for 8 minutes.  Frost backs of cookies with vanilla frosting and sandwich together.

Snickerdoodles

Ingredients:
1 tsp. Baking Soda
3 1/2 cups Flour
3 cups Sugar
1 cup Butter
Vanilla
4 Eggs
Salt
Cinnamon Sugar Mixture

Directions:
Mix all wet ingredients together then add dry ingredients.  Roll into small balls the size of a small golf ball.  Roll in a cinnamon & sugar mixture.  Cook at 400 degrees for 9 minutes on a hot pan and 11 minutes on a cool pan.

Makes about 7 dozens.

Sugar Cookies

Cream Together:
2 eggs
1 cup butter
2 cups sugar
1 cup sour cream
2 tsp baking soda
3/4 tsp salt
1 tsp vanilla

Add:
6 cups of flour

Directions:

1. Preheat oven to 375 degrees
2. With a cookie paddle attachment cream together eggs, butter, sugar, sour cream, baking soda, salt and vanilla until it is well mixed.
3. Add flour one cup at a time until all 6 cups are added, and it is well mixed.
4. Refrigerate dough for 30 mins – 2 hours.
5. Dust a sheet of parchment paper or a silicone pad and dust with powdered sugar. Put ball of dough onto paper/pad and flatten with your hand. Dust top with more sugar and place a sheet of parchment paper on top and roll out the dough to about 1/4 inch thickness.
6. Cut dough into desire shapes and place evenly on parchment lined baking sheet.
7. Bake for 6-9 minutes and check for doneness. 
8. Place cookies on a cooling rack and cool completely before frosting.
9. Store in a sealed container.

For icing I love to use the cream cheese frosting you can buy in a small tub from the store, royal icing, or you can put the Strawberry Buttercream Frosting on them.