anxiety baking is the new normal.
Well, it’s official. I, and all of my former coworkers, have been laid off from the bakery, and I’m filing for unemployment for the first time considering that the dot-com bust. ?
So much is changing so swiftly around the world ideal now, and I find myself regularly shaking my head in utter disbelief all the time. ? I just… I can’t… Words can’t… It’s surreal, isn’t it? Does not compute.
ANNONSE
I know that millions of people are in a similar situation. I’ve been reminding myself to be grateful for what I have, and in this case, grateful for the extra time to spend with El Hub and Connor.
Still, I can’t pretend that my heart doesn’t feel heavy. Det gjør det.
To keep my spirit up, I’ve been baking, like, A LOT.
ANNONSE
Katter og sminke Sweatshirt ??
$ 42.
Handle nå
Here we go.
In the midst of all the whisking, weighing and rolling, I finally found a gluten-free chocolate chip cookie recipe I don’t absolutely hate (hey, man, it’s harder than you think). After many, lots of failed attempts, I think I found a winner! ???
These are slightly crunchy around the edge but soft and chewy inside. Mmm… You know Mrs. fields cookies? These are a lot like them. The only downside is how good they are…because I can’t stop eating them. I’m eating them so fast I could give Cookie Monster a run for his money.
ANNONSE
A few baking ideas before you start:
Room temperature butter: If you have time, take your butter out of the fridge a couple hours ahead of time and leave it on the counter to reach room temperature. how long this will take depends on the temperature of your kitchen, but you’ll know the butter is ready when you can gently press your fingertip into the side.
If you don’t have time to wait, slightly melt the butter in a microwave on low heat in 15-second increments.
Room temperature eggs: I also like to take my eggs out and leave them on the counter with the butter, considering that room temperature eggs incorporate faster than cold eggs do, but you can also use cold eggs straight from the fridge. They’ll just take longer to combine with your dough.
Chill that dough: I know it’s tempting to scoop the cookies ideal after you make the dough, but it’s worth waiting to pop it into the fridge for at least an hour. You want that dough to be cold, homie! cold dough won’t stick to your hands as much, so it’s much easier to roll. Plus, the cold butter in the dough will give a lot more lift to your cookie.
Speaking of lift: This recipe calls for a gluten-free flour that already has xantham gum in it, so look for anything that says “1-to-1” on the package. At the bakery we use Cup4Cup, which I like. I also like the King Arthur 1-to-1 as well.
Weigh it out: If you can, weigh out your ingredients using a kitchen scale. Accuracy is your ally when it pertains to baking.
Get to know your oven: An oven thermometer is really helpful, because a lot of ovens aren’t perfectly accurate when it pertains to temp… My oven is consistently 25 degrees under the temperature it says on the screen, so if I want to bake something at 350 degrees, I set it for 375.
Do a test cookie: Bake one test cookie at a time to figure out the best timing and cookie size.
Scrape down that bowl and that paddle!
Try a couple of them with potato chips (it sounds weird, but it’s delicious).
Gluten-Free chocolate Chip Cookies
BESKRIVELSE
Slightly crispy around the edge with a soft, chewy middle, these gluten-free chocolate chip cookies are reminiscent of Mrs. fields at the mall! WARNING: once you start eating them, you might not be able to stop.
Prep Time: 20 minutes to measure and make the dough; however, you’ll want to have enough time to bring your butter to room temperature, as well as time to chill the dough for at least an hour in the fridge (and ideally overnight!) before baking, so plan accordingly
Bake Time: 9-11 minutes
Total-ish Time: 1 hour, 20 minutes
Yield: 3 dozen cookies
Ingredienser
1 cup (227g) room temperature butter (if you don’t have time to do this, then soften it in the microwave on low in 15-second increments until you can gently press your fingertips into the sides)
1 cup (213g) brown sugar, firmly packed
1/2 cup (99g) granulated sugar
2 teaspoons gluten-free vanilla extract
2 large eggs
2 1/3 cups (361g) gluten-free 1-to-1 flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (340g) chocolate chips
Optional mix ins, like nuts or butterscotch chips, potato chips, pretzels or sprinkles
BRUKSANVISNING
In a mixer with a paddle attachment, beat the butter and sugars till fluffy at a low speed for 2-3 minutes.
Beat in the first egg until well incorporated; you’ll know it’s combined when the dough no longer looks shiny. beat in the second egg along with the vanilla until combined. continue to beat i middels hastighet, og skrape ned padle og sider av bollen halvveis gjennom for å sikre at alt er fullt innlemmet. Dette trinnet tar mellom 7-9 minutter, så ikke haste det.
Mens smør, sukker, egg og vanilje slår, visp sammen melet, bakepulver, natron og salt.
Separat de tørre ingrediensene i tredjedeler (du kan øye i dette, det trenger ikke å være presis), og tilsett hver tredje, en om gangen, i smør og sukkerblanding og bland til hver er fullt inkorporert.
Legg til sjokoladeflisene, og slå deretter på lav hastighet. Igjen, skrape bunnen og sidene av bollen for å være sikker på at alt er godt blandet.
Dekk bollen, og hold den i kjøleskapet i minst en time for å slappe av deigen. Ideelt sett vil du forlate det der over natten. Det kan bli der inne i opptil 2 dager.
Når du er klar til å bake, forvarme ovnen til 350 ° F, og rør bakeplaten med pergamentpapir.
Linj en skala med pergamentpapir, og måle ut hver informasjonskapsel til 30g (dette handler om to spiseskjeer). Rull dem i baller, og legg dem på bakeplaten med plass til å spre seg.
På dette tidspunktet liker jeg også å blande i forskjellige ingredienser for hånd i hver ball for variasjon. For batchen ovenfor la jeg til noen knuste potetgull til noen av informasjonskapslene.
Bake informasjonskapslene i 7 minutter; De vil være veldig puffete på dette tidspunktet, med tanke på at glutenfrie bakevarer har en tendens til å stige høyere enn glutenfulle (det er bakervarer og bakepulver, som begge styrer høyden og spredningen av informasjonskapslene.) Trekk ut Arket, som noterer hvilken side som er nærmest deg (du trenger dette i neste trinn), og trykk forsiktig på hver informasjonskapsel med en ovnmitt for å flate dem litt.
Når du kommer tilbake bakeplaten til ovnen, roter pannen slik at siden som var nærmest deg, er nå på motsatt side. Bake i ytterligere 4 minutter, men dette avhenger av hvor myk du vil ha midten av dine informasjonskapsler. Hvis du vil ha en mykere midt, prøv 2-3 minutter. (Side notat: Dette er hvor Baking Test Cookie kommer til nytte.)
Fjern fra ovnen. La dem hvile på bakeplaten i 5 minutter å sette, og overføre til rack for å avkjøle helt.
Nyt!
Din vennlige nabolag appellavhengige,
Karen.