Cookies

Cookies

Brownies without all the sugar

Low-Carb Moist and Decadent Chocolate Brownies Makes: 16 servings Prep time: 30 minutes Cooking time: 35 minutes Ingredients wet mixture 3 free-range eggs 6 free range egg yolks ¾ cup plus 2 tablespoons (165 g) Sola sweetener 6 tablespoons cultured buttermilk 2 teaspoons vanilla extract Melted chocolate mixture 13 ounces (370 g) no added sugar chocolate, chopped (lily’s premium …

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Cuberdons

The Belgian candy that sparked an epic vendor battle. A tiny battle rages in Belgium, involving several vendors, a street brawl, a bucket of water, and legal action, all over one of the country’s lesser-known candies: cuberdons. These conical sweets are made from sugar, raspberry flavouring, gelatin, and gum arabic, with a candy shell on …

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Removing dough from hands

If you need to quickly answer the phone, the door or rescue a runaway toddler while your hands are full of sticky dough, rub dry cornmeal on your hands. This removes dough faster than washing your hands with soap and water. Noreen

Kneading dough and texture

An enlightening experiment is to knead the dough for a set amount of time and keep trying to form a ‘window’ with it.  The window should look like this: You’ll be able to observe three phases: underkneaded:  can’t form a window because not enough gluten kneaded: window forms because gluten is fully formed overkneaded: window …

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What is flour?

Here’s a brief overview, glossed from Harold McGee’s On Food and Cooking, the definitive work of kitchen chemistry: What is Flour? Flour is made by milling wheat kernels into small particles and then sifting them.  Most fours are refined, which means that they have been sieved to remove the germ and bran layers, leaving behind the protein- and …

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Doughnuts

Sweet potato mash. Makes the doughnuts fluffier and keeps em from staling somewhat. Johnathan Law, Restaurateur

Cookies

Dark corn syrup. Tastes of molasses, but less strong. Makes the cookie more complex in flavour. Johnathan Law, Restaurateur

Measuring flour

If your cakes are leaden and cookies doughy, your flour-measuring technique may need a makeover. I wish I could simply say, “Get out your scale and weigh the flour!” But until the day comes when all recipes include weights, we are stuck with measuring cups. The problem is that we don’t all use them the …

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Nut flours

To pulverize nuts in a food processor without turning them to paste, be sure that the processor bowl and blade are dry and cool (not hot from the dishwasher) and the nuts are at room temperature (not cold from the fridge or freezer and not hot from toasting in the oven). Pulse until the nuts …

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Pan rotation when baking

Here are my rules for racks and rotation (for non-convection gas ovens) when recipes don’t otherwise specify: To bake cake(s) on one rack: Position the rack in the lower third (just below center) of the oven. If baking more than one pan on the rack, rotate the pans from the front to the back a little over halfway …

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Mass production cookies

Here’s the strategy: Mix all of the dough ahead, whenever you have time, and accumulate it in the fridge for 3 to 4 days, or in the freezer for longer. I like to shape butter cookie dough into logs to slice and bake or make batches of chocolate chip cookie dough to be shaped with …

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Preserving biscuits

Layer the biscuits in a tin with a slice of bread between baking paper sheets to preserve freshness. Wheat (NOT Corn!, tortillas work well too)