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.