I have had a lot of people ask me how my cupcakes come out all alike. Simple, portioning.
Scoop, my favorite item from Pampered Chef, Great for Cookies, Cupcakes etc
I utilize ice cream scoops, Scoopers like above to provide even portions in each cupcake, mini cupcake, cookie, that I do. Unfortunately, the above scooper, my favorite one, broke. Pampered Chef sells this one, as well as 2 larger sizes. This one above is great for the mini cupcakes, mini cheesecake, mini cookies. Apparently, I am too rough with my kitchen stuff.
But if you are wondering if these work, yes they do!
If you are interested in a product like this my very good friend Stephani is a representative for Pampered Chef:
I was asked by my Auntie to try to make the pumpkin cookies more crispy. I have never tried it. Adding pumpkin to anything is going to add a moisture factor, just like bananas do. So I was a bit perplexed. I have made crispy cookies just not with a Puree mixed in. I took my original Pumpkin Cookie Recipe. The one I have yet to post. I changed and omitted a few ingredients. It was a matter of baking and changing the way they were put on the cookie sheet that made a lot more difference. 3-4 tries later I had a decent crispy cookie with a tender inside.
Combine: 1 1/2 Cups Sugar, 1/2 cup Karo Syrup (I used Dark, that’s what was in my pantry), 1 small can of Pumpkin.
Add 1 Cup Softened Butter, 1 tsp. Vanilla, mix well
Add 3 and 3/4 Cups Flour and 4 tsps. Baking Powder along with 2 tsps. Pumpkin Spice.
Mix until combined
Drop by Ice cream scoopful onto a cookie sheet with Parchment (Grease the parchment). Use a glass with sugar pressed to the bottom to flatten rounds. (Don’t Worry it will stick, just keep pressing sugar into it)
Bake in a Preheated oven at 400 Degrees Fahrenheit until golden brown, the longer they stay in the crispier they get. Just don’t burn them. I didn’t time these. This recipe makes quite a bit of cookies. Be prepared to have several pans on hand.
Allow to Cool Completely to get the best crisp texture.
So the title tells it all. This recipe I adapted against the one I normally use, which uses All-Purpose Flour. My in-laws live in the south, they use more Self-Rising Flour than they do All-Purpose. The difference is (this is if you don’t bake and have no idea the difference…FYI) Self Rising flour has baking powder (a leavening agent), and salt added to it before packaging. All-Purpose Flour does not. A recipe that calls for All Purpose should have a leavening agent such as Baking Powder,or Baking Soda. I am saying should…there are other types of leaven-er and depending on what recipe you are using, it may call for some other ingredient.
So I adapted this specifically for my Mother-in-Law Teresa. apparently they really hadn’t eaten Pumpkin cookies until I introduced them to it last year. She has been asking me to give her the recipe and make her some. After looking at my recipe, I realized I should see if I could work a recipe with self rising flour instead of the all-purpose.
Drop by teaspoonfulls onto a greased cookie sheet. Bake in a preheated oven at 350 Degrees Fahrenheit. 15 minutes.
Add Chocolate Chips, Nuts, Raisins ETC (Optional) I recommend the chocolate chips.
Very Simple, No need for a mixer, this can all be done by hand, and very quickly.
A Baking scoop from pampered chef comes in real handy for cookies like this. Mine Broke. (reminds me I need to order a new one)
Transfer to wire rack, shortly after pulling from the oven. Keep them in a ziplock, or sealed container to maintain freshness.
Tell me how this recipe works out for you. When I get back to Germany, I will post the other recipe using All-Purpose flour for those who would prefer that method.