Showing posts with label cookie trays. Show all posts
Showing posts with label cookie trays. Show all posts
Wednesday, December 21, 2011
Why I haven't been posting lately...
Well, the crunch is over. Most of my orders are delivered. The remainder of the cookies are baked and wrapped, ready for delivery tomorrow and Friday. And, I only have 100 chocolate pretzels, 3 pies, and a cake to prepare. THEN, I get to decorate! But, in the meantime, how do you like my temporary Christmas tree? :-)
Friday, December 9, 2011
Cookie Baking Tips!
At this time of year, many folks' thoughts turn to cookie baking. I thought my gift to my readers would be to give you some tips that help me to bake 18,000 cookies in December AND still have time to live my life! It's all about being organized.
1. ALWAYS use parchment paper. In fact, buy a case of it, and share it with your other cookie-baking friends/family - it doesn't "go bad". http://www.acemart.com/prod4502.html Parchment is very expensive when you buy it in the supermarket, and it's in a roll. These cases of parchment are delivered flat. The full sheet size can be cut in half to fit exactly on your favorite cookie sheets - and they stay flat! When using parchment, don't spray/butter/grease the pan or the parchment. After baking, slide parchment onto table/counter to cool completely before removing cookies. Cookies will release easily when cooled. I also use parchment (cut to form) to line bottom of cake pans (but then, I DO spray pans). Makes it much easier for cakes to come out of the pan intact.
2. Make all doughs in one day - only using mixer. Go from plain to nuts to chocolate - then you won't even have to wash bowls in between. (Of course, I don't do this because of cross-contamination issues for customers.) Bag up and label doughs and put in refrigerator.
3. On another day, form cookie shapes (balls, crescents, thumbprints) and freeze. When completely frozen, put in freezer bags and keep frozen until you need to bake. This can be done weeks ahead!
4. When you take the formed cookies out of freezer, place on parchment-lined cookie sheets and thaw (DON'T thaw entire bag - you'll have to re-form cookies).
5. As cookies thaw, preheat oven. You'll be able to just rotate cookie trays through oven quickly to bake - and save on energy bills.
6. My FAVORITE cookie sheets are the disposable ones (which I use over and over and clean in dishwasher) that you can get at some dollar stores. NEVER use a black cookie sheet - I don't even know why they MAKE them - everything burns on black-lined cookie sheets/cake pans!
7. If you ever buy a bag of lemons for a recipe, then end up throwing out the fuzzy moldy ones left in the bottom of the refrigerator, try this! Take a few minutes to zest and juice all lemons as soon as you get them. Put ALL of the zest in a freezer bag and freeze. Whenever you need zest, it'll be ready for you! Just break off a clump (all the zest doesn't freeze together), and you're good to go. Measure out one tablespoon of lemon juice into the well of each part of an ice cube tray. Freeze, then bag up and put in freezer. Whenever you need lemon juice in a recipe, you'll have it ready - and it's so much better than RealLemon in the green bottle!
8. When toasting nuts, grind them up in food processor (pulse - otherwise, you'll have nut butter!). Then, put in dry non-stick fry pan and toast, moving nuts around with a wooden spoon. When evenly toasted, remove from pan and cool. Grinding nuts FIRST will ensure that more surface of nuts will be toasted - and give a much more defined nut flavor.
9. This is more of a cooking/gardening tip. When you grow fresh herbs in the summer, rinse, air dry, and bag up herbs, then put in freezer bags and freeze until you need them. If you're using them in a soup or stew, you can also put them in ice cube trays, cover with water, freeze, then bag up and keep frozen until use. Pop those ice cubes right into soup or stew.
10. If this all seems a bit too much for you, just order your gourmet cookie trays for the holidays from http://www.kathysjustdesserts.com/. We're ready to take your order - and we deliver within a half hour of East Norriton/Blue Bell - what could be easier?!?
1. ALWAYS use parchment paper. In fact, buy a case of it, and share it with your other cookie-baking friends/family - it doesn't "go bad". http://www.acemart.com/prod4502.html Parchment is very expensive when you buy it in the supermarket, and it's in a roll. These cases of parchment are delivered flat. The full sheet size can be cut in half to fit exactly on your favorite cookie sheets - and they stay flat! When using parchment, don't spray/butter/grease the pan or the parchment. After baking, slide parchment onto table/counter to cool completely before removing cookies. Cookies will release easily when cooled. I also use parchment (cut to form) to line bottom of cake pans (but then, I DO spray pans). Makes it much easier for cakes to come out of the pan intact.
2. Make all doughs in one day - only using mixer. Go from plain to nuts to chocolate - then you won't even have to wash bowls in between. (Of course, I don't do this because of cross-contamination issues for customers.) Bag up and label doughs and put in refrigerator.
3. On another day, form cookie shapes (balls, crescents, thumbprints) and freeze. When completely frozen, put in freezer bags and keep frozen until you need to bake. This can be done weeks ahead!
4. When you take the formed cookies out of freezer, place on parchment-lined cookie sheets and thaw (DON'T thaw entire bag - you'll have to re-form cookies).
5. As cookies thaw, preheat oven. You'll be able to just rotate cookie trays through oven quickly to bake - and save on energy bills.
6. My FAVORITE cookie sheets are the disposable ones (which I use over and over and clean in dishwasher) that you can get at some dollar stores. NEVER use a black cookie sheet - I don't even know why they MAKE them - everything burns on black-lined cookie sheets/cake pans!
7. If you ever buy a bag of lemons for a recipe, then end up throwing out the fuzzy moldy ones left in the bottom of the refrigerator, try this! Take a few minutes to zest and juice all lemons as soon as you get them. Put ALL of the zest in a freezer bag and freeze. Whenever you need zest, it'll be ready for you! Just break off a clump (all the zest doesn't freeze together), and you're good to go. Measure out one tablespoon of lemon juice into the well of each part of an ice cube tray. Freeze, then bag up and put in freezer. Whenever you need lemon juice in a recipe, you'll have it ready - and it's so much better than RealLemon in the green bottle!
8. When toasting nuts, grind them up in food processor (pulse - otherwise, you'll have nut butter!). Then, put in dry non-stick fry pan and toast, moving nuts around with a wooden spoon. When evenly toasted, remove from pan and cool. Grinding nuts FIRST will ensure that more surface of nuts will be toasted - and give a much more defined nut flavor.
9. This is more of a cooking/gardening tip. When you grow fresh herbs in the summer, rinse, air dry, and bag up herbs, then put in freezer bags and freeze until you need them. If you're using them in a soup or stew, you can also put them in ice cube trays, cover with water, freeze, then bag up and keep frozen until use. Pop those ice cubes right into soup or stew.
10. If this all seems a bit too much for you, just order your gourmet cookie trays for the holidays from http://www.kathysjustdesserts.com/. We're ready to take your order - and we deliver within a half hour of East Norriton/Blue Bell - what could be easier?!?
Sunday, October 2, 2011
Falling for Fall
Well, we're starting to have a real taste of fall weather, and I couldn't be happier! Now, this is something NEW, because I've always been a spring/summer kind of girl. But, this past summer's heat...and rain, tornado, hurricane, earthquake - just about did me in! For the first time in a long time, I'm enjoying the crisp, clear air, and I'm looking forward to the fall colors and change in season.
I also tend to do a lot of public events once the summer is over, which is always a lot of fun. Once again, I did the GNPAL event (to benefit the Greater Norristown Police Athletic League). The Lower Gwynedd Countrie Picnic was cancelled due to the rain, but I had a table at a new (for me) event - The Junior League Taste of Fall - last Sunday. Great venue, nice crowd, and good reviews for my baked goods.
Next Sunday, I'll be participating in another new event - The Ultimate Birthday Bash, sponsored by Main Line Parent. That event will include a competition between other bakers and my baking business, Kathy's Just Desserts - should be fun! It's FREE to attendees, and you get cake! What more could you ask for on a fall Sunday?! :-D I'll also be happy to tell folks about my kids' cooking parties.
I'm trying hard to get my Cupcake Capers event off the ground - a benefit for Mommy's Light Lives On. Getting nervous because there aren't a lot of attendees as of yet - still 2 weeks left to respond. Details are on my website. In addition to having fun (kids AND adults) decorating cupcakes to take home, we'll also have lots of great raffle items. And, Mommy's Light (www.mommyslight.org) is such a good cause!
In early December, I'll have a table at the LaSalle Mother's Club shopping event for the seventh year. That's always a good event - and folks can pre-order cookie trays to be delivered closer to the holidays (for teacher/client/hostess gifts and home/office parties). This year, I'm ready for any/all orders - two heavy-duty mixers and my new range with a double oven!
So, if you're out and about, please feel free to stop by these events for a sample...or two...or three! I'll be the one NOT complaining about the cool weather - promise!
I also tend to do a lot of public events once the summer is over, which is always a lot of fun. Once again, I did the GNPAL event (to benefit the Greater Norristown Police Athletic League). The Lower Gwynedd Countrie Picnic was cancelled due to the rain, but I had a table at a new (for me) event - The Junior League Taste of Fall - last Sunday. Great venue, nice crowd, and good reviews for my baked goods.
Next Sunday, I'll be participating in another new event - The Ultimate Birthday Bash, sponsored by Main Line Parent. That event will include a competition between other bakers and my baking business, Kathy's Just Desserts - should be fun! It's FREE to attendees, and you get cake! What more could you ask for on a fall Sunday?! :-D I'll also be happy to tell folks about my kids' cooking parties.
I'm trying hard to get my Cupcake Capers event off the ground - a benefit for Mommy's Light Lives On. Getting nervous because there aren't a lot of attendees as of yet - still 2 weeks left to respond. Details are on my website. In addition to having fun (kids AND adults) decorating cupcakes to take home, we'll also have lots of great raffle items. And, Mommy's Light (www.mommyslight.org) is such a good cause!
In early December, I'll have a table at the LaSalle Mother's Club shopping event for the seventh year. That's always a good event - and folks can pre-order cookie trays to be delivered closer to the holidays (for teacher/client/hostess gifts and home/office parties). This year, I'm ready for any/all orders - two heavy-duty mixers and my new range with a double oven!
So, if you're out and about, please feel free to stop by these events for a sample...or two...or three! I'll be the one NOT complaining about the cool weather - promise!
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