Homemade Pizza

Gingerbread Men, with dried cranberries

Xmas Eve!

Reading a Recipe

When picking out a recipe online, via friends and family, or in any soon-to-be-extinct hard copy cookbook, make sure you trust your intuition. If something looks off in the recipe, it probably is. Further, as a professional book proofreader/copy editor, I'd have to say it's possible there might even be a typo within.

For example, my neighbor recently made a variety of Christmas cookies, and the walnut ones (of which she cracked each Turkish walnut individually!), had so little flour in the recipe that when she pulled the melon-ball sized treats from the oven, turned out they'd all melted together into one pan-size cookie!

We reviewed the recipe, and seemed clear that 3/4 cup flour for 50 cookies was just not going to fly. She was not deterred however, and played with adding more flour, water, and sugar (something I probably wouldn't have done), and in the end, the results were excellent.

Do not not fully grease the sides of your pan!

This cake was doomed from the start. I guess I didn't have enough butter on the sides of the pan, and voila the results.

Do not put too much batter in your cake pan!

For example, this particular mini cake had way too much batter in it -- I knew it, and kept going. Long story short: it got cut off at the top of the oven when I pulled it out.

"Bubbe's Potato Latkes"

Who knew there would be so many Bubbe's Potato Latkes recipes online, and all of them different!?

I use the following, which I got off a Blue Mountain card I'd once received. There's always too much egg left over at the bottom of the bowl with this recipe -- I notice the other recipes call for the same amount of egg, but many more potatoes -- but nevertheless, I'm sticking with these tried and true.

*

2 cups grated raw potatoes, drained
2 beaten eggs
a little salt, maybe a teaspoon
big Tablespoon flour or matzo meal
pinch of baking powder
small onion, grated

Combine all ingredients and mix well. Heat a generous amount of vegetable oil (I use olive oil, which is traditional, according to NY1 News, and hannukah.org), maybe a 1/4 inch, maybe more...Drop mixture by the heaping Tablespoon into the oil. If you like thin, crisp pancakes, flatten with the back of a spoon. Fry on both sides until brown. Serve nice and hot with sour cream or applesauce. Serves 4 to 6...

Actually serves 2 to 3 at my house.

P.S. on the Panettone

Still have not made it! Oy!

However, Happy Hanukkah, and incoming Winter Solstice. Also plan on appreciating the longer sunlight days ahead...

Latke recipe to follow. For homemade applesauce condiment, check out http://jennysbakingtips.blogspot.com/2011/11/applesauce.html, from the Easy Recipe labels on this blog.

Random, Burns

Must have: a small bottle of lavender essential oil in your cupboard. This is your go-to burn antidote.

If you happen to burn yourself, big or small (but still within home remedy bounds), immediately put the lavender oil on the burn -- no water, no ice, no butter -- and wait til the miracle occurs. The spot may still burn a bit at first (not from the lavender), but ultimately, the oil will heal the burn, and they'll be zero blistering, and barely even a red mark. Have experienced this first-hand many, many times.

HB!

It's my birthday today!

Think I might have to go to the 5 o'clock sitting at Lady Mendl's Tea Salon, Irving Place, Manhattan, for their 100-layer crepe and pastry cream slice of birthday heaven.

http://www.innatirving.com/default.aspx?pg=dining-mendls

Embarrassment!

It's almost a week later, and still have not made the Panettone. But I did buy the baking molds, which were not easy to find, though ultimately uncovered them on 22nd Street and 6th Avenue, Manhattan. And I opted for dried cranberries overall, as opposed to the "fine quality candied citron," of which I could not discern what that was, and neither could any number of Brooklyn salespersons. Anyway, I figure it will look festive, via the cranberry color. Also, will not use sweet Marsala wine to soak the golden raisins in, but instead, will try a cranberry or cranberry apple juice.

Improvising over here! Hope to get to it asap! Embarrassment!

Must bake something for tonight -- a former babysitter's final MFA art show opening, tomorrow -- final playwriting class before the holidays, and Friday -- my bday!

Weekend agenda...

http://www.epicurious.com/recipes/food/views/Panettone-236704

Must come up with the proper equipment though, and since I don't have any 10-15 ounce coffee cans lying around, I'll head over to A Cook's Companion on Atlantic Avenue near Court Street, Brooklyn, to see if they have any Panettone vessels. I've seen them at N.Y. Cake & Baking Distributor, 22nd Street just east of 6th Avenue, Manhattan, but I can't walk to that one. There's also a surprisingly great supply shop in Chelsea Market, and a hole-in-the-wall one on 17th Street, just east of Broadway.

p.s. You can buy bakery boxes at A Cook's Companion for only 50 cents, which is much less than half the price of buying them at the above. Party City, on 14th Street, Manhattan, also sells flimsy cake boxes, which are cheaper than the above stores, but still more than at my new local shop.

Upside-down Pear Chocolate Cake Recipe Link, for CK in DC

http://www.epicurious.com/recipes/food/views/Upside-Down-Pear-Chocolate-Cake-354975

Funny, 'cause I got my recipe out of the Rustic Fruit Desserts cookbook, but here it is via epicurious.com.

Note 1: Typo! Omission! In the online recipe, for the Fruit Topping, they forgot to include the amount of water to add to the sugar to make your caramel: 1/4 cup water.

Note 2: The recipe gives you measurements in both weight and cups, and turns out, for the cocoa powder, 1/3 cup does NOT equal 1 ounce, as called for. In this case, I went for the 1 ounce measurement weight, which was a Tablespoon or 2 less than 1/3 cup. Always go for the moister sounding option; the powder is dry!

Note 3: Making the caramel: They don't describe in detail how it works, which is when you take off the lid after having boiled for 2 minutes, as described, it then takes at least 10 or more minutes for the sugar water to go amber colored. I kept waiting, and waiting, but it finally happened.

Note 4: When they tell you to carefully pour the caramel into the prepared pan and let it harden, this takes about 30 seconds. So make sure you gently pour the caramel all the way around to the edges of the pan because once it hardens, you can't spread it out.

Note 5: They also tell you to "pour" the batter into the pan, but actually the batter was more like a mousse, and I had to spoon it out and then spread it flat with an offset spatula.

Note 6: Worth it.

Close up

Chocolate Pear Upside-down Cake

Homemade Chai, though I'm not at liberty to divulge the recipe...

But I will say that ingredients include fresh ginger, cardamon pods, whole cloves, cinnamon sticks, and bay leaf. Also, wonderful black tea leaves.

OMG, is amazing! Thanks neighbor Courtney!

Also does not hurt at all to have the loaner of a real Turkish copper heating pot.

New Tip, should probably be obvious...

...but if you're not feeling well with a little bit of a virus or something, don't cook/bake for others, 'cause you don't want to get anyone sick!

However, you can prepare in your mind the next day's baking, and make up your shopping list. For example, tomorrow I'm making another Sour Cream Apple Pie, and also trying an Upside-down Pear Chocolate Cake...! Ergo, I need apples, pears, some nice dark chocolate, and unsweeteened Dutch-processed cocoa powder. Now if I could just get my sous baker to shop for me. Not!

p.s. on the CC

A note about making your layers flat: Before putting in oven, take an offset spatula and literally flatten out the batter.

However, if you pull out your cake from the oven and it's domed at the top, either keep that layer for the very top of your cake, or use a knife to slice off the dome to make flat. This is a good way to taste-test your cake!

Thirdly, if you do not have 3 cake pans, put 2/3 of your batter in one pan, 1/3 in the other, and then when they're out of the pan and ready for frosting, you can slice your larger layer horizontally to create two layers. Tricky, but definitely doable. Also, don't forget to monitor the different baking time that this version will then require.

And finally, when you take your cakes out of the pan here, make sure you lay them to rest and cool on parchment paper, otherwise you won't be able to pull them cleanly off the plate or cooling rack.

Another view of the 3-Layer CC

Note the cardboard round insert, which I've layered the cake on. This works better than a plate, which is not fully flat, and also is best for transporting.

That's a 10" round insert, for a 9" cake, which goes in a 10" box. Always buy the same size insert as box, so there's no chance of the cake sliding around, hitting the sides, and becoming wounded!

Recipe for 3-Layer Carrot Cake...

...though I use a different frosting recipe...(always good to mix and match recipes!)

Also, someone once ordered this with no raisins, and ever since then, I make the cake sans raisins.

http://www.epicurious.com/recipes/food/views/Triple-Layer-Carrot-Cake-with-Cream-Cheese-Frosting-799

Thanks CK in DC for the request.

3 ways to look baking cool...

1. Use bakery boxes for delivering baked goods to friends' houses. Looks very professional. Try to find at your local baking or restaurant supply store. Don't forget to buy the cardboard round insert that makes the box sturdy. And tie it all up with a string!
2. Carry around a very small offset spatula! Amazing what you can do with this little tool, including fixing any frosting mess that may occur while transporting your boxed baked treats. Again, seriously professional looking.
3. Frost only the tops of the layers of your cake, and keep the sides looking clean and sleek by leaving as is. Very elegant, and much less fattening!
   

3-Layer Carrot Cake, with Cream Cheese Frosting

How do I make my cupcakes and muffins a consistent size?

Though nothing is perfect, nor is that necessary, to make professional looking your cupcakes and muffins, use an ice-cream scooper for even sizes.

Similarly, for drop cookies, you can buy a melon ball scooper, or whatever size you want, for maximum evenness. You can use a measuring spoon, but honestly, is easier with the mini scooper.

For cakes: To make even layers, use a ladle to transfer batter to pans (as opposed to pouring a bit in one pan and then some in another, etc.), and that's the best I've come up with.

Tip of the day, re: pie crust

In retrospect, the most challenging thing about making and rolling out your pie dough is to not interfere with its delicate nature -- by overworking it.

This means mixing it up as quickly and efficiently as possible, and then when making up your dough, flatten into a disc, and roll with your pin (or an empty wine bottle will do) from the center outwards, and not back and forth over it, again and again, as I used to do. Also, when you think it's as thin as you can possibly get it, it's probably not, so give it a few more rolls...

Whoops! Wrong Holiday!

Dessert round up, the morning after...

In order of deliciousness and success, I'd say:

• First place: Pecan Pie, as determined by both my brother-in-laws! One said it was the best pecan pie he'd ever had (!), and the other, the master chef, likened the filling to a "kind of baklava!" Will definitely make again!

• Tied for second place: Gingerbread and Pumpkin Pie. The gingerbread was both a bit dry around the pan edge pieces, and a bit too moist toward the middle (could blame it on my difficult and cheap oven, but still, must learn how to work with it). The pumpkin pie filling had great flavor, but aesthetically, the pie lost its looks as the night progressed, and the filling kept pulling away from the crust. Ugh.

• Fourth place: My beautiful Coconut Chiffon Cake! My go-to item was not up to par! I'd spilled the coconut milk just before applying to the cake, and when I then replaced the measurement, don't think I mixed up the milk enough, and so what I used was a bit watery I guess. End result was that the cake was dense with water, but not moist with the richness of coconut milk. An embarrassment! Though the icing was excellent.

Overall Grade: B.

Minis

Mini Pecan Pie

Mini Pumpkin Pie

What dessert are you making for Thanksgiving 2?

Now that I've finished the 12 mini Sour Cream Apple Pies for Court Street Grocery, I can concentrate on making:

• Gingerbread, in squares. My daughter's favorite. Good to eat throughout the day while hanging in the kitchen watching others attend to the savory part of the meal. Also excellent with sharp Cheddar Cheese, or my neighbor's incredible homemade Chai tea, or even a bit of champagne! (Will make tonight or tomorrow a.m.)

• 2 mini Pecan Pies, mostly for one of my brother-in-laws. He was going to buy one, for God's sake! (Will make dough tonight, then prep, make up, and bake tomorrow a.m.)

• 1 Coconut Cake, soaked in coconut milk, with Cream Cheese Frosting. Dedicated to my Berkeley, CA, nieces and nephews. (Will make tonight and refrigerate.)

• possible: 1 or 2 mini Pumpkin Pies, if I have the time and can find the cardamon. My daughter's second favorite. (Will make dough tonight; filling and baking tomorrow a.m.)

• possible though not likely: NOTHCCC, if my daughter feels like making them! (Tonight, if at all.)

• Chocolate turkeys, for all my nieces, nephews, and second cousins once removed. Store-bought and beautiful. (Done!)

After...

Before...

Oy! Baking Tip of the day, if you live in a small apartment...

Have a pillow and a chair handy, in case your smoke alarm goes off while baking 6 mini Sour Cream Apple Pies.

Instructions: Wait til smoke alarm goes off, then stand on chair and wave pillow in front of alarm. Even better, pull out the battery before baking -- but don't forget to put it back afterward.

From your oven to the T-giving dinner table...

Texted question from LMR: "I am making pumpkin pies and have to carry them to New Jersey. Any ideas how to pack them?"

JBT: "Hey, either a bakery box which u can get at Chelsea Market at that supply store -- make sure u buy the round bottom insert that makes it sturdy -- or a plastic carry case. Or make ur own w a cardboard box and foil."

LMR: "Kk."

I should add that tying it all together with any kind of (clean) string makes for easy carrying.

P.S. Plastic carry cases are great, reusable, impressive, and fun. Approximately $25, maybe cheaper.

What dessert are you making for Thanksgiving?

Responses welcome!

When making pie crust...

...don't trim off edges until AFTER you've crimped or forked your pie crust edge. In fact, works best to leave the overhang, both on top and bottom crusts, do your edge decoration -- I like the fork prong indentation all the way around -- and then trim edges. If you trim first, and decorate after, your dough edge will be shrink away from the pie pan, become too skimpy, and also might darken very quickly! (In which case, put some tin foil over the top of your pie, while it's still in the oven.)

Sorry about the last few days off...

Couldn't find anything in my baking tip bag.

Speaking of "Brownies 4...last call!"

Note how for stacking, I use parchment paper in between the layers of brownies, so they don't stick to each other (learned the hard way).

Take advantage of your parchment paper, especially the unbleached version! Use it to line your cookie sheets and brownie pans, and for cake-pan fit, trace the bottom of the pan atop the parchment paper, and then cut out on the line. Grease pan with butter first, place parchment on bottom (pen or pencil side down), and grease a bit more over the parchment. Works perfectly, and smells amazing (like butter) when you take out the cake.

Brownies 4...last call!

To Sweeten the OWS Day

To make a traditional glaze for 1 cake, or 1 batch cookies, or 1 batch sweet rolls, or 1 batch whatnot (see Walnut Sour Cream Coffee Bundt Cake photo in sidebar):

In medium bowl, whisk together 2/3 cup confectioners sugar and heaping 2 Tablespoons cream. Mix quickly, until all traces of sugar are gone. Use immediately on your completely cooled item -- it begins to harden anon -- either by dripping glaze off whisk or spreading a bit with an offset spatula.

Note 1: Measurements here are for a fairly thick glaze. For a thinner glaze, add more cream. If it becomes too thin, simply add more confectioners sugar. It's a gentle back and forth, but once you start glazing your item, you're committed. Also, ideally, the glaze drips down after a time, and then sets, but I can't promise that it always will, which brings me to:

Note 2: Though very simple to make, I find it challenging to get this glaze just right. Plus, though most ingredients (butter, etc.) become softer in the warmer months, seems with the glaze it's just the opposite; when it's hot outside, the glaze becomes harder, and doesn't drip as well. A mystery.

CYM, and flour

Someone, Chloe Yelena Miller, suggested I get into the specifics of the large variety of flours I use, or could use, for any number of particular baked items.

I'm pretty much a one-note Hecker's Unbleached Flour lady, and use it for most things. I did try Trader Joe's flour once (cause it was cheaper), but do NOT recommend. I also tried going organic for a second, and tried my previously local Integral Yoga Market's bulk organic flour, which again, do NOT recommend. Also tried rice flour, which, for the third time, I do NOT recommend!

Everyone loves King Arthur Flour, which I admit I haven't tried. When you're nickel-and-dime-ing a home-based baking operation, there's not always time/money to try out new recipes and ingredients. But perhaps over the holidays, I can do a bit of experimenting, and y'all'll be the first ones to hear about it!

p.s. CYM is a great cook, and a great writer, so check this out: http://farelascarpetta.blogspot.com/

Coconut Cake Competition on Court Street

Oy! There was another coconut cake at the place this a.m. -- a loaf coconut cake, which, well, no comment...

I did get an order for 6 mini Sour Cream Apple Pies for next week, pre-Thanksgiving. Going to have to remember what it's like to get up at like 3 or 4, to get those babies done by the early a.m.

Also, they asked for a little color atop the pies, so I think that means an egg wash.

Egg wash: In a small bowl, mix together 1 egg and a touch of water. Grab your pastry brush -- make sure it's not shedding at all -- and lightly brush the top of your crusts for some nice color.

Another pie crust tip: when attaching a top crust, or a lattice crust, to a bottom (unbaked) crust, you can use a little water to "glue" the pieces together. Works well.

Did you know 7...

Did you know: Cakes are best made the day before eating. You can frost or ice it the following day, but the overnight sitting agrees very well with the cake. Do not refrigerate the cake though, at least for that first night.

Items best baked same day: cookies, pies (otherwise they'll be too soggy on the bottom crust), and definitely breads and muffins.

Speaking of minis...

When I make the Sour Cream Apple Pie for Court Street Grocers, I usually have some ingredients left over, so I like to make a mini for my daughter and I to try later that same night. The photo below has no sugared walnuts (which you would usually see underneath the lattice work) because 1) there were none left over, and 2) my daughter used to have the tree nut allergy. She doesn't anymore, but I still don't bake with nuts for our own home eating!

A mini Sour Cream Apple Pie, sans nuts

Re: Did you know 6...

Did you know that you can buy 5" cake rounds or pie tins?

With the minis, there's less commitment -- and ingredients -- involved. To make a 2-layer 5" mini cake, you cut in half the recipe, and if you really want to be modest, or cake-conscious, you can make a 1-layer 5" round, which uses only a quarter of the ingredients.

Plus, the look of a 2-layer 5" cake is very dramatic. Careful when cutting though; these cakes like to topple over!

Did you know 6...

Did you know that you can have your cake and eat it too?

Post Halloween is fun, but...

If you're going to eat sweets (4 pounds apparently), then let's put a little butter, flour, and eggs into the mix. Go for homemade treats, not candy!

Tip of the day:

Don't bake, in the early a.m., a pie you mean to sell, while watching a rerun of an episode of the previous night's TOP CHEF.

Darn, the crust is a little dark!

Mise en place, people!

Everything in its place is not a notion I generally adhere to, but in baking, it's true: it works.

Mise en place means getting everything ready and measured before even turning on the mixer. I mean everything, including reading the recipe numerous times so you're sure you've got everything. Makes the mixing of ingredients go much faster.

Plus, no harm in also looking over the recipe before adding major ingredients, just to be sure.

For example, this morning, making my Coconut Chiffon Cake, soaked in coconut milk, 1) I almost forgot the vanilla but luckily reread the recipe before putting in the final ingredient: the chiffon part, or whipped egg whites, and 2) I forgot to have the coconut milk, and my pastry brush, and the toothpick, waiting for me once I took the cake out of the oven, so there was a bit of drama happening at that moment.

No point in drama, particularly in baking, so again: Mise en place, people!

I was Jenny's Bread Pudding

Logo design: Ashleigh Lopez

I am Bakery 44

Logo design: Ashleigh Lopez, Norm Magnusson consulting

Did you know 5...

Did you know that you should not wear nail polish while baking? In case there's chipping going on. And definitely no fake nails. (I have not had a polish manicure in over 3 years, except when my daughter graduated middle school; I splurged!)

Also, you should not wear any rings while baking either. Reason: Bacteria gets trapped under the ring. Gross.

Third: While baking, it's best to wipe your hands with a paper towel. Keep some handy nearby. A cloth towel also collects bacteria.

Finally: Use lots of hand lotion, but after you're done baking. All that washing and drying really does a number on your skin!

Did you know 4...

Did you know that each one of those mini puff pastry Elephant Ears (see below) has about 2 T. butter...? Crazy!

Puff Pastry, Elephant Ears, minis

Look out for...

Bakery 44's Sour Cream Apple Pie and Coconut Chiffon Cake with Cream Cheese Frosting, tomorrow, at Court Street Grocers, 485 Court Street, Brooklyn, USA, Capital of the World!

https://www.facebook.com/#!/courtstreetgrocers

Amazing place. Carrying eclectic products, from Cheez Doodles to caviar. Also, an award-winning heavy-press sandwich bar in the back. Happy to be there!

Question:

If no one reads your blog, is it still out there?

Did you know 3...

Did you know you should check the item in your oven about 5-10 minutes before the supposed cooking time has ended? This way, you're sure to not overbake.

Also, feel free to turn your item at that point for more even baking, or halfway through the cooking process, in case you haven't already.

Did you know 2...

Did you know that when frosting a cake, you can use a credit card to smooth it out?

I know this, but I don't do it.

"Wake and Bake"

The name of my bed-and-breakfast, where only baked goods are served.

"Shut Up and Bake"

The title of my food memoir.

'Nuff said.

Another Thanksgiving Prep Tip...

If you're having a large Thanksgiving dinner, and the whole world wants to bring the same thing you've planned on making, i.e., an apple pie...then let them do it! Bring something else -- and I'm trying to figure out what that is right now!

I would make the Maple Pumpkin Pots de Creme, but they don't travel well by train.

Random, Eggs

When baking, make sure your eggs are at room temperature. Can take them out of the refrigerator at the same time you would pull out your butter for softening.

Also, when adding to eggs something hot, like melted butter and/or chocolate, make sure to drizzle in slowly, so you don't wind up with scrambled eggs!

Hot Water Bath, for your Pots de Creme, and other baking needs

Regarding the "Maple Pumpkin Pots de Creme" hot water bath: place your filled ramekins in a baking dish with high sides (2 brownie pans will do). Carefully pour in boiling water around the ramekins, until water reaches about halfway up the sides of the ramekins, taking care not to get water in your custard. Cover tightly with foil, and be mindful again when moving pans in and out of the oven.

Also, when baking time is done, open foil on corner away from you, so you don't get a steam burn! It's hot in there!

Thanksgiving prep, brainstorming stage

I'm not a pumpkin pie person, but I am a "Maple Pumpkin Pots de Creme" enthusiast. Thank you Gourmet, November 2002!

http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pots-de-Creme-107388

Despite the fantastic, impressive results here, pay no attention to the photo on the recipe link -- the desserts are far more attractive than that! Do need mini ramekins though, and a fine mesh sieve.

Sunday night...

Gingerbread in the house.

A slice of the "Perfect Sunday breakfast"

Photo: CYM

Perfect Sunday breakfast

http://www.nytimes.com/2007/03/25/magazine/25food.txt.html

Brownies 3, forgot to say...

I definitely use the optional vanilla extract and pinch of salt -- why wouldn't I? Also, though the recipe calls for 3 ounces unsweetened chocolate, I use 2 ounces unsweetened and 1 ounce semi-sweet. P.S. I guess here is a time I am bumping up the sugar content (!). Sorry!

Plus, I use traditional supermarket Baker's chocolate.

Brownies 2, on the Vineyard no less!

Photo: CYM

Best easy Brownie recipe

From Mark Bittman: http://dinersjournal.blogs.nytimes.com/2008/05/22/recipe-of-the-day-brownies/

A friend of mine makes another Bittman Brownie, which frankly is better than this one, but I can't find the link, and it seemed much harder to make anyway!

Applesauce, no sugar added!

So easy, but you do need a food mill.

Quarter and core a bunch of pretty apples. Any type will do. Mixed is fine. No need to peel.

Place in bottom of a large pot, and pour water atop to just cover them.

Simmer for a while, until apples are very soft. Doesn't take very long.

Optional: drop in a strawberry, raspberry, or cranberry or two to make pink. Or not.

Place food mill atop a large bowl, then pour in entire contents. A little liquid at the bottom of the bowl is fine, but if it looks like a lot, you can pour off some.

Do the food mill thing, over and over, until the apples are sauced.

Check your work, and stir to combine. Add a little of the excess water if necessary. (The sauce does thicken a bit upon cooling.)

Eat warm or cold.

Divine.

"O.N.T.H.C.C.C.," one more thing...

While we're at it, the recipe also calls for 6 ounces of its semi-sweet morsels, an entire small bag, which is about twice what you actually need. No more than 5, 6 tops, chips per a well-balanced cookie.

Sugar 3: Original Nestle Toll House Chocolate Chip Cookies recipe

The famed recipe for "Original Nestle Toll House Chocolate Chip Cookies," which appears on the back of the package, has changed dramatically over the years -- in terms of how much sugar they call for. When I was growing up, the count was 6 Tablespoons packed brown sugar (and dark brown sugar was specified), and 6 Tablespoons granulated sugar. The current recipe calls for 1/2 cup packed brown sugar, and 1/3 cup granulated sugar.

Now for the math: 2 T. = 1/8 cup, 4 T. = 1/4 cup, 6 T. = 2 T. less than 1/2 cup, so now you're talking 2 extra T. of sugar in the recipe, which is just not necessary, or even as tasty. (Plus, even using the original "O.N.T.H.C.C.C." recipe, you do not need to pack the brown sugar so tightly. Is too much sugar!)

Go back to the original recipe, people! And enjoy!

P.S. Make your cookies small, so your treat is a modest one, not a huge one. Plus, there will be more to pass around!

More on sugar, the powdered variety

Ditto to the previous post: There's no reason at all to add powdered sugar atop anything. Simply not necessary!

And further, when making a buttercream frosting, is almost obscene how much sugar the general recipe calls for, i.e., one pound confectioners sugar (a small box) to often approximately 12 ounces of butter (and do not use shortening -- don't even get me started!). Stop right there. In this case, cream your butter first, and then add confectioners sugar slowly; 1/2 to 3/4 pound of sugar here is usually fine.

Extra credit tip: Don't pile on the frosting. It's called cake for a reason, and the frosting -- well, that's just the icing on the cake.

Regarding sugar:

I almost always use less sugar than a recipe calls for, simply by making the measurement a scant one. So if a recipe calls for 1 cup sugar, I use a scant cup sugar. Despite baking being a so-called exact science, I think there's definitely room to move here.

Also, if you're using the creaming method, when you begin to combine your sugar with the already creamed butter (see previous post), you can see when enough sugar has been added to your butter. Pour in the sugar slowly so you don't overload it.

Did you know...

Did you know that an average egg weighs 2 ounces, and that similarly, each yolk and white then weighs one ounce each?

Mini quiz: If a recipe calls for 4 ounces of egg whites, how many eggs would you have to use?

Answer: 4

P.S. For most exact measurements though, why not invest in a small kitchen scale? Love mine!

Tips for working with butter

Tip of the day: when making a cookie or cake recipe that calls for the creaming method -- mixing softened butter and sugar together -- try:
1) using unsalted butter,
2) cutting the butter into small pieces -- softens quicker that way,
3) creaming the butter first, without the sugar,
and
4) whatever salt is called for in the recipe, instead of adding that to your dry ingredients, cream it into the butter well, BEFORE you add the sugar -- combines more thoroughly this way.