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.還
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.還I just… I can’t… Words can’t… It’s surreal, isn’t it? Does not compute.
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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. It does.
To keep my spirit up, I’ve been baking, like, A LOT.
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貓和化妝衫？
42美元
現在去購物
開始了。
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.
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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).
無麩巧克力曲奇
描述
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
配料
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茶匙鹽
2 cups (340g) chocolate chips
Optional mix ins, like nuts or butterscotch chips, potato chips, pretzels or sprinkles
指示
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以中等速度，半球刮下槳葉，通過碗的側面，以確保一切完全融入。這一步需要7-9分鐘，所以不要急於趕緊。
雖然黃油，糖，雞蛋和香草被跳動，攪拌在一起麵粉，發酵粉，小蘇打和鹽。
將乾燥的成分分成三分之一（你可以眼球;它不一定是精確的），一次加入每三個，一次加入你的黃油和糖混合物並混合，直到每個都完全摻入。
添加巧克力芯片，然後在低速上擊敗。再次，刮碗的底部和側面，以確保一切都充分混合。
蓋上碗，並將它粘在冰箱里至少一個小時才能冷卻麵團。但是，理想情況下，你會把它留在一夜之間。它可以留在那里長達2天。
當您準備烘烤時，將烤箱預熱至350°F，然後用羊皮紙將烘烤紙線線。
用羊皮紙劃分秤，測量每個餅乾到30g（這約為兩個湯匙）。將它們滾入球，將它們放在帶空間的烤盤上。
此時，我喜歡用手工用不同的成分混合在每個球中。對於上面的批次，我將一些被碎的薯片添加到一些餅乾上。
烘烤餅乾7分鐘;他們此時他們會非常浮腫，考慮到無麩質烘焙食品往往高於谷蛋白福利（這是發酵蘇打和發酵粉，兩者都控制餅乾的高度和蔓延。）拉出紙張，注意到哪一側最接近你（下一步你需要這個），然後用烤箱MITT輕輕按下每個餅乾，以稍微向下壓平。
當您將烤盤返回到烤箱時，旋轉平底鍋，所以現在最接近的側面就在另一側。烘烤額外4分鐘，但這取決於您想要餅乾中心的柔軟。如果你想要一個柔軟的中間，請嘗試2-3分鐘。 （側面注意：這是您的測試餅乾的烘焙方便的地方。）
從烤箱中取出。讓他們在烤盤上休息5分鐘才能設定，並轉移到架子完全冷卻。
享受！
你友好的鄰里上癮，
凱倫