Dessert

Cookies

April 5, 2017

When making cookies make sure not to overcream the butter and sugar. Unlike cake batter baked in a pan, cookie dough is baked free-form. When the dough is heated and the chemical leaveners expand the air bubbles, the bubbles burst without a pan to force the dough upward, producing flat cookies. For cookies, cream the butter and sugar for only 1 to 2 minutes, just until the mixture is smooth but has not lightened in color.

Another insurance policy against flat cookies, chill butter-based cookie dough before baking. Butter has a low melting point, and starts to soften as soon as it is exposed to oven heat. Refrigerate the chilled dough for at least 30 minutes and up to 2 days before shaping and baking. This only works with dough that uses baking powder for leavening. Don’t do this with dough that includes baking soda as the leavener, which loses its rising power soon after it is mixed with wet ingredients.

Professionals use spring-loaded ice cream scoops to portion cookie dough, making cookies the same size that will bake at the same rate. A tablespoon-size scoop is the right capacity for most recipes.

For even baking and easy cleanup, bake your cookies on heavy-duty, rimmed aluminum baking sheets (half sheet pans) lined with parchment paper. To help the paper adhere, butter the baking sheet first. You can also line baking sheets with silicone baking mats instead of parchment paper.

If you’re using silicone mats, you may want to do a test run. Some cookie bottoms won’t crisp as well on the mat as they do on parchment lined baking sheets. Of course, this can be an advantage if you prefer soft, cakelike cookies.

There is no need to transfer cookies to a wire rack to cool. In fact, more harm can be done by transferring warm, delicate, pliable cookies to a rack than by letting them stand on the baking sheet. If you need to remove the cookies to use the baking sheet again, just let them cool on the sheet until they are firm enough to move.

To discourage overbrowned cookie bottoms (which can happen when an oven heats unevenly), insulate the baking sheet by placing it inside a second baking sheet of the same size. The think layer of air between the baking sheets will protect the top sheet from getting too hot.

Don’t store different types of cookies together or they will exchange flavors and textures. Tin or stainless steel covered containers work best for storage, but plastic containers can also be used as long as they are airtight and fragrance free.

To revive crisp cookies that have softened, bake them for 5 to 10 minutes in a 300 degree oven. Let them cool completely before storing.

To help soft cookies keep their texture, store them in an airtight container with a ceramic brown sugar softener, or with a piece of apple on a piece of aluminum foil, or soft bread. Make sure to remove the apple after 24 hours.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

The Best Apples For Apple Pie

October 26, 2016

The Best Apples For Apple Pie

It’s apple pie season and it’s important to choose the best apples for apple pie. Choosing the right apples for baking can be a daunting task. I mean, seriously, there are over 7,5000 apple varieties. When it comes to pie not all apples are created equal. Choose a mix of firm & tart and firm & sweet varieties. Doing this adds diversity and depth of flavor, while holding their shape during the cooking process. No one wants a mushy pie.

Braeburn: A Firm & Sweet/Tart Variety Originating from New Zealand, Braeburn has a skin that’s muted red with golden-yellow undertones and tinges of faint green. It produces a firm, crisp bite and offers a pleasing balance between sweet and tart. Firm to the touch and great for baking as well as eating raw. Excellent when paired with Honeycrisp. Can be found in most supermarkets.

Granny Smith: A Firm & Tart Variety Classic green apple is firm, slightly sour, and perfect for pie making. It’s available everywhere.

Esopus Spitzenburg: A Firm & Tart Variety This is an heirloom variety that has flavors bright enough to make an excellent snack or pressed into cider. You’ll find this variety at farmers’ markets and makes a delicious pie filling.

Northern Spy: A Firm & Tart Variety Northern spy is thought to be the best apple variety for pies. Difficult to find at supermarkets, but many farmers’ markets have them.

Idared: A Firm & Tart Variety This tart and spicy apple is bright red in color when fully ripe. Not so easy to find in supermarkets, but popular at pick-your-own orchards and farmers’ markets.

Pink Pearl: A Firm & Tart Variety This variety is delicious and you’ll want to seek this variety out. Difficult to find, but can be found at some pick-your-own orchards. Search online in your area for a place to Pink Pearl.

Ginger Gold: A Firm & Sweet Variety Ginger Gold is a baker’s champion. This delicately sweet and crisp variety works well in pies, muffins, and cakes. Can be found in most supermarkets during autumn.

Golden Delicious: A Firm & Sweet Variety This is a mild tasting variety and is best when paired with heftier flavors. Very popular in the U.S. and can be found in any supermarket.

Honeycrisp: A Firm & Sweet Variety This is a crisp and predominately sweet variety. Very popular in the U.S. and can be found in most supermarkets. Great when paired with Braeburn for pie making.

Jazz: A Firm & Sweet Variety Great for eating raw as well as pie making. From New Zealand and can be found in most supermarkets.

Jonagold: A Firm & Sweet Variety A cross between Jonathan and Golden Delicious varieties. Sweet and tart flavor and can be used on its own. Can be found in both supermarkets and farmers’ markets.

Pink Lady: A Firm & Sweet Variety The perfect combination of sweet and sour. Pink Lady is excellent for baking as well as eating raw. Can be found in supermarkets and farmers’ markets.

A Word About McIntosh Apples: Mcintosh variety is a popular choice for many bakers, but I don’t recommend them on their own if you’re using them for pies. They just don’t hold up well to heat and tend to cook down into a sauce before the pie crust is done cooking. If you love the flavor of McIntosh apples and just have to use them in pies then combine them with a much firmer variety like Pink Lady, Jonagold, Honeycrisp, or Northern Spy.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Chocolate Soufflé

November 2, 2014

Last Night's Chocolate Soufflé From The Cannondale Schoolhouse. Delicious!

Very Cherry Pie

July 21, 2012

I just made my Very Cherry Pie today. 

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