Since the holiday season is upon us, I’ve been baking up a storm. The more I bake, the more complicated it seems to get and the bigger batches I need. That’s why I finally broke down and got this handy little tool to help expedite the process:
Yep, that IS a mini ice cream scoop! If you haven’t thought of giving your ice cream scoop double duty, then you need to start! A traditional-sized scoop makes humongous cookies, so I’d recommend investing in a smaller scoop, around the 25 mm range. Here are some choices from Target, Wilton, and Bed Bath & Beyond.
And they also make the perfect size chunks for eating if you are adventurous enough to try the dough 🙂
What’s your favorite holiday cooking tool? Do you pine over silicone baking sheets or adore your piping bags?
When I think of comfort foods, I think of warm chocolate chip cookies and milk. So when I was searching through recipes in my 1950 Betty Crocker Picture cookbook, this was naturally one of my first choices for making dessert.
Isn’t she a beauty? Sure, she’s got some cosmetic flaws, but for almost 60 years old, I don’t think she’s half bad! In the inside, the pages are still pristine, complete with substitutions and detailed explanations of some of the more complicated cooking techniques.
This is a fifth printing of the first edition! Talk about a piece of history 🙂
The set up of this cook book has basic recipes at the top of each page and substitutions/changes/advanced techniques below. Apparently, the original Tollhouse Chocolate Chip Cookie recipe comes from a base recipe called Sugar Jumbles.
Here’s some of the dough after I had spooned and placed a few batches in the oven. It was really har
Mmmm, look at those wonderful cookies! They didn’t spread out as much as I wanted (I couldn’t find the baking soda so that is why) but they were good. I also made the mistake of using dark brown sugar instead of light brown sugar, which made them taste different, but they were still great! I actually liked the taste better. Needless to say, they didn’t last long.
Well, I tried (unsuccessfully) to make homemade bread this week. While it looked pretty and everything seemed to go as planned, it got way too crusty too quick and the middle didn’t cook. It also tasted bland.
So, I’m back to square one with bread. Any good recipes for me to try? I need to find something that will work without being too crusty.