Recipes tagged with « Baking Tips »
Chocolate Peanut Butter Cookies
A twist on classic peanut butter cookies with a rich cocoa kick. Uses white whole wheat and dark brown sugar instead of all-purpose and light brown. Rolled in crunchy turbinado sugar before baking gives crisp edges. Vanilla swapped with almond extract for a nutty depth. Dough chills longer for sturdier balls, baked slightly less for chewy centers. Perfect balance between chocolate bitterness and peanut butter richness. These cookies crack with a sugar-crisp shell. Watch fork pressure — too hard makes thick, dry cookies. Dip fork in sugar for clean lines. Dough should feel cold and firm but pliable. Use standing mixer or sturdy spatula. Parchment or silicone mat crucial to prevent sticking and burning on sugar crust. Rest cookies before moving or they’ll break. Store airtight returns that fresh chew.
Lemon Blueberry Quick Bread
A handheld loaf with tangy lemon zest replacing vanilla in the wet mix, using buttermilk instead of regular milk for a tender crumb. Wheat flour cuts through some richness, balanced with brown sugar swapping white sugar for deeper flavor. Blueberries tossed in arrowroot starch prevents sinking better than flour. Baking powder and baking soda proportions shifted for optimal rise. Optional coarse sugar sprinkled on top before baking adds crunch. Bake till golden brown, knife should come out clean but moist crumbs cling slightly. A final brush of melted butter keeps crust soft and aromatic. Adjust times based on aroma and crust color not just minutes.