Wow! It feels like forever! I feel like Ive been MIA for awhile. And well I have been. This week was crazy, between work and family flying in and all sorts of other things it has been exhausting. In a good way though=) So unfortunately I have been neglecting my writing..but no worries! I think things are calming down now so whew!!
So far Ive been sticking pretty close to my goals so Im happy! Despite it being crazy I did have time to make a few of Averie’s raw gingerbread cookies.
They are amazing!
I've also been working on a huge product review which Im super excited about too. So will have that ready soon. Today is most definitely Christmas cookie day! I used to do this all day with my mom. Its a tradition. She always bakes up the hugest plate of cookies which is amazing. We actually used to start making them weeks in advance and then just freeze them. There's something about freezing them too which adds to the texture a bit I think. Aahh well…its mainly for the nostalgia and since I cant be there to visit them this year I'm baking up my own plate!
I got an email the other day too with some great baking tips that I thought that I would share…(from myrecipes.com)
Baking Tips: (myrecipes.com)
Split the dough.
Work with half of the cookie dough at a time when rolling and cutting cookies. Too much handling of the dough makes cookies tough. Keep the other half refrigerated. Chilled dough is easier to handle.
Choose baking sheets wisely.
Bake cookies on shiny, heavy aluminum baking sheets. These sheets with no sides are designed for easily sliding cookies onto a cooling rack. Dark sheets may absorb heat, causing cookies to brown too much on the bottom; nonstick baking sheets work well if not too dark. Insulated baking sheets require a slightly longer baking time.
Know how to grease.
Grease baking sheets with cooking spray or solid shortening instead of butter or margarine. Avoid using tub butter or margarine products labeled as spread, reduced calorie, liquid, or soft-style. These contain less fat than regular butter or margarine and do not give satisfactory results.
Purchase parchment paper.
Use parchment paper to eliminate the need for greasing baking sheets. It also promotes even browning.
Don't overload the oven.
Bake one sheet of cookies at a time on the middle oven rack; if you need to bake more than one at a time, rotate the sheets from the top rack to the bottom rack halfway through baking to encourage even browning.
Make a better bar.
To make brownies and bar cookies, line a baking pan with heavy-duty aluminum foil; allow several inches to extend over the sides. Lightly grease the foil. Spread the batter evenly in the pan; bake and cool. Lift from the pan, using edges of the foil. Press down the foil sides; cut cookies into the desired size and shape with a dough scraper (available at kitchen-supply stores).
Be careful with overbaking.
Check cookies for doneness at the minimum baking time.
Use cooled baking sheets.
Cool baking sheets between batches before reusing; wipe the surface of each with a paper towel.
Short on cooling racks?
Place a sheet of wax paper on the counter and sprinkle it with sugar. Cookies will cool without getting soggy.
Cool before storing.
Cool cookies completely before storing them in airtight containers.
I thought these were pretty good tips. Ive been baking for a good while but didnt know the trick with the cooling racks. So just wanted to pass it along!
On the menu today:
Chocolate spelt cookies and Peanut butter teff cookies. Yum!!
Also on the agenda:
-Rockin out at the gym
-manicure (most needed)
-cooking and baking time!
Well Im off to get my gym thang on. Have a wonderful day everyone!