Food Pornography
Some would call it a "beauty shot" - I call it food pornography. ;) Either way, here is my first pic taken with my new camera phone. I was baking chocolate chip cookies last night for my cubemate who is leaving and thought I'd try it on for size.
Like buttah.
Just to make this an informative entry, I'll tell you about my cookies. I get no end of compliments on my choco chip cookies. They are nothing special - come right off the Toll House morsels bag. But I do make sure I do a few things that to me make the difference between a good cookie and a so-so cookie.
1. Your butter should definitely be at room temperature.
2. Cream your butter by itself for a few minutes until it gets fluffy and light (in color).
3. Cream your butter and sugar together until the mixture is fluffy and light in color.
4. Try not to overmix when you add the eggs, or especially the flour mixture. I use a stand mixer so I just barely twirl it around before I'm taking it out and doing the rest by hand. Be sure and add the flour a little at a time too. You have to be pretty patient, sometimes adding it a few tablespoons at a time.
5. Extra nuts. I only use pecans, being in TX. To me you can never have too many nuts. And I keep mine in pretty large pieces.
6. Use an ice cream scoop for similarly-sized cookies. Even sizing = even cooking.
7. Use a Silpat or parchment paper on your cookie sheet to keep from browning too much.
The entire 5 dozen disappeared by about 2pm today at work.
Like buttah.
Just to make this an informative entry, I'll tell you about my cookies. I get no end of compliments on my choco chip cookies. They are nothing special - come right off the Toll House morsels bag. But I do make sure I do a few things that to me make the difference between a good cookie and a so-so cookie.
1. Your butter should definitely be at room temperature.
2. Cream your butter by itself for a few minutes until it gets fluffy and light (in color).
3. Cream your butter and sugar together until the mixture is fluffy and light in color.
4. Try not to overmix when you add the eggs, or especially the flour mixture. I use a stand mixer so I just barely twirl it around before I'm taking it out and doing the rest by hand. Be sure and add the flour a little at a time too. You have to be pretty patient, sometimes adding it a few tablespoons at a time.
5. Extra nuts. I only use pecans, being in TX. To me you can never have too many nuts. And I keep mine in pretty large pieces.
6. Use an ice cream scoop for similarly-sized cookies. Even sizing = even cooking.
7. Use a Silpat or parchment paper on your cookie sheet to keep from browning too much.
The entire 5 dozen disappeared by about 2pm today at work.
posted by suburban housefrau at 1:36 PM
1 Comments:
*sigh*
I am not sure we can be friends any more. You put NUTS in your COOKIES! I suppose you adulterate brownies in the same manner?! Blasphemy! Don't you know that nuts take up valuable cookie/chocolate chip/chocolate space?!
Well...I guess since you are still my friend after reading my confession of the presence of fat-free "half & half" in my refrigerator, I guess I can forgive you for putting nuts in your cookies.
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