Isabella - Baking Book: Scrumptious Baking Desserts. Hundreds Of Recipes
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SCRUMPTIOUS Baking Desserts. HUNDREDS OF RECIPES
PAULA ISABELLA
Copyright 2015
All rights reserved. No part of this book may be reproduced in any way or form without permission in writing from the author. No part of this publication may be reproduced or transmitted in any form or by any means , mechanic, electronic, photocopying, recording, by any storage or retrieval system or transmitted by email without the permission in writing from the author and publisher.
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SUMMARY
I would like to tell you that there is a freebie available for everybody. It is a short book which contains 30 dessert recipes and it is FREE!!!
To access this e-book you will have to opt-in to my list. If you are on my list, you can get your hands on the weekly free gifts that I send to my list.
Click here to get it.
COOKIES
Disclaimer:Some of the photos had been taken before the cookies to be finished. Please keep that in mind.
Why homemade cookies? Because they are simple, they dont require an advanced kitchen or any special skills. As a bonus, they are really cheap to make and very tasty. In this book you will find recipes that are very easy. I can say that most of them can be made by mixing up and baking.
Before getting to the recipes, I would like to provide you some useful tips which I hope you will use, but also some basic techniques, required equipment and so on and so forth.
Always start by preheating the oven (at least 10 minutes, maybe 15). Keep in mind, when baking the cookies, that they require a certain amount of time. This depends on the thickness and the mixture.
You want to make everything perfect, have thermometer. This way, you will always be sure when the oven has reached the desired temperature and you will know if the oven is heated enough to bake your cookies.
Measuring dry ingredients is quite easy if you use the appropriate cup from the graduated set of measures. First overfill the cup slightly and then level it with a spatula.
The most common ways of shaping a cookie is by dropping or scooping ( of course these are not the only ones). You can also cut them into slices, bars, rolling and so on and so forth.
A great tip that I can give you regarding shaping the cookies is to keep things as uniform as possible( of course if you are not making a shape-based cookie). This way they look the best, they feel natural.
Before placing them on a baking tray, make sure you leave enough space between cookies ( 2 inches would work just fine).
- Baking Sheets
- Cookie Shapes
- Food Processor
- Electric Mixer
- Measuring Cups and Spoons
- Spatula
It is used to lighten the texture of the cookies. It is used because it contains an acid and a base (Chemistry is not my thing) and releases gas in the presence of moisture and heat. So, you need to know that baking powder should be always kept in a cool spot and airtight.
The best you can use for a cookies is the unsalted butter because it taste fresher and cleaner than the salted butter. Unsalted butter is commonly used in frosting and filling recipes. It is best stored in the freezer.
They are vital for a recipe. There are not much to say about eggs. However, I noticed that if you beat the egg whites, unless they are at the room temperature, they much likely wont cream.
Please pay attention to what the recipe say. If it tells you to use granulated sugar, then use granulated sugar. If it tells you to use light brown, then choose light brown. Changing the sugar, it will also change the texture and the taste of the cookies.
The difference between granulated sugar and dark brown sugars is that the dark brown is heaving, coarse and it contains more moisture than the granulated.
For example, if you are about to use brown sugar in a meringue cookies recipes, it will most likely cause the cookies to sink.
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
1 tsp. vanilla extract
2/3 cup chocolate chips
2 to 4 tablespoons whole milk
- Place the flour on a baking sheet and toast at 300F for 10 minutes. Let cool completely before using.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together cooled flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed.
- When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed. Scoop the cookie dough into six 4-ounce jars and twist the lids on tightly.
1/2 cup unsalted butter
one 12-ounce bag semi-sweet chocolate chips
1 1/4 cups light brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
about 8 ounces dark chocolate, diced into 1/2-inch pieces
12 large marshmallows, cut in half
- In a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
- In a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
- Add the cooled chocolate mixture and beat on medium speed until just combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly.
- Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart. Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
- Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
- Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
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