Portioning in Baking

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

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:

http://www.pamperedchef.biz/stephanijones

 

Thank you! Check out my next blog post, Pumpkin Cheesecake Minis

 

 

 

A Crispy on the Outside Pumpkin Cookie (Just for You Tonya)

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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.

`Ingredients:
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.

And Auntie, Let me Know how it Works!