prev post
next post
about snfd
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?
We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have.
In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please contact us here to work with us.
advertisment
Array
Three secrets to baking great cookies
There are three baking secrets that will take your cookies from good to exceptional. Be forewarned that your cookies will be so good your family and friends will never let you go anywhere again without bringing a batch of cookies along.
1. Cream your butter, sugar and eggs properly
These creaming tips come from Christina Tosi of Momofuku Milk Bar.
Start with room temperature butter. Now what does room temperature mean? It means 65 - 70 degree butter.
If you live in Miami or Honolulu, it does not mean 80 degree butter. The butter should still be slightly cool and give a bit when you pinch it. Don't let the butter melt or get too hot or it will not cream, it will just get greasy. If you have a stand mixer use it. Creaming butter and sugar is what these mixers are made for. Use the paddle attachment and set the timer. You are looking to cream the butter, sugar and eggs together for a good 10 minutes. First cream the butter and sugars together on medium high for 3 minutes. Then add your eggs, one at a time. Turn the mixer speed up to high and continue creaming for another 7 minutes. You can use a hand mixer to cream your butter, but it is not as convenient or effective as a stand mixer.
You will know your butter is properly creamed when the volume of the butter, sugar and eggs has approximately doubled in volume and it has turned a pale yellow color.
[content_upgrade cu_id="15680"]Get our free cookbook: 15 Recipes That Will Make You Look Like A Star[content_upgrade_button]CLICK HERE TO DOWNLOAD NOW[/content_upgrade_button][/content_upgrade]
2. Age your cookie dough
The secret of professional bakers is that they age their cookie dough in the refrigerator 24 to 36 hours or more before baking. Resting the dough allows the liquids to meld with the dry ingredients. The benefit is the cookies cook more evenly, brown more deeply and the aging process brings out more complex flavors.
3. Bake on silpat
Silpats do wonders for cookies. They keep them from sticking and they brown more evenly than cookies baked directly on a cookie sheet or parchment paper.
