Beyond Gourmet Unbleached Parchment Paper 71Square Foot Roll
Oct 30, 2011 Bakery Stores
  |
|
Eliminate the mess and hassle of coating baking pans with grease and oil, while also feeling good about being healthy and echo friendly. Beyond Gourmet’s Unbleached Parchment Paper is designed to eliminate the need to grease or oil pots and pans. It creates a quick, healthy, mess free nonstick surface. Product is Green Seal Certified; no chlorine is used in making this parchment paper. Even the packaging is “green” – made of 100-percent recycled material. Its oven and microwave safe, so you can wrap nearly any food item with paper – veggies, poultry, fish – and bake or microwave. Oven safe to 450 degrees. Jumbo sized roll; paper measures 65.6-feet long by 13-inches wide; 71 total square feet.….more info
Tags: 71Square, Best Baking Tools, Beyond, Chlorine, Echo, fish, Foot, Foot Roll, Gourmet, Grease, Hassle, Jumbo, Microwave Oven, Nonstick Surface, Paper, Paper Measures, Parchment, Parchment Paper, Pots, Poultry, Recycled Material, Roll, Square Feet, Surface Product, Unbleached
Maple cinnamon scones
Jun 16, 2011 Cupcakes Bakery
This morning I was hit with a great idea: maple and cinnamon scones! Its perfect for breakfast and really easy to make. Try it out! Here is the recipe for 18 scones:
ingredients:
- 1 egg
- 1/3 cup of cream
- 1/3 cup of milk
- 1/3 cup of maple syrup
- 4 1/4 cup of flour
- 1/2 cup of sugar
- 2 tsp of baking powder
- 1 tbs cinnamon
- big pinch of salt
- 1 1/4 cup of butter, cold and cut into 1 small cubes
- 1/2 cup of maple sugar
method:
- preheat oven to 350
- whip the egg, cream, milk and maple syrup together and set aside
- sift together the flour, sugar, baking powder, cinnamon and salt and mix well
- add the cold butter cubes to the flour and break down the butter into the flour until its down to small pea size balls
- add the maple sugar and mix well
- add the egg mix, slowly and delicately form a ball of dough
- separate the dough into three balls on a floured surface
- flatten the balls and cut them into 6 wedges
- place the wedges on baking sheets covered with parchment paper
- brush the scones with milk and sprinkle sugar on top
- bake for 20 minutes
Enjoy 
Tags: Baking Powder, Baking Sheets, Balls, Cinnamon, Cold Butter, Cream Milk, Egg Cream, Egg Mix, Flour, Maple Sugar, Maple Syrup, Parchment Paper, Pea Size, Pinch Of Salt, Small Cubes, Sprinkle, Tbs, Tsp, Whip
Nana & Papa Cookies
Feb 8, 2011 General
My Nana and Papa always had andes mints at their apartment. I loved the little mints with their green wrappers. I couldn’t just call these cookies “Andes Mint Cookies” as they’re commonly known, that wouldn’t do. I made a few tweaks and felt justified in renaming them after my grandparents.
This recipe made a million cookies. I made them for a friend who had a birthday last week but then had a bunch more that I gave to more friends and family. If you want a ton of cookies, follow as written. Or you could try bigger cookies with a full mint on top. I’m pretty sure the dough would freeze well too.
Nana & Papa Cookies
Makes 40+ cookies
Makes 50-60 small-ish cookies, or 30-40 large-ish cookies.
3/4 cup butter
1 1/2 cups packed brown sugar
1 tablespoons vanilla
12 ounces semi-sweet chocolate chips
2 large eggs
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
1 1/4 cups mint chips (optional but adds extra mint, I found some guittard chips that worked)
Andes mint candies, cut in half (about 1 package)
Over low heat, combine butter, sugar and vanilla. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. The batter may be a little grainy at this point. Pour into large mixing bowl. Let stand 10 minutes to cool slightly. Combine the flour, salt and baking soda in a small bowl and set aside.
Beat the eggs into the chocolate mixture one at a time on medium speed. Reduce mixer to low speed and add flour mixture. Beat just until flour disappears. Mix in the mint chips if you’re usin them. Chill the dough for 1 hour, until the dough firms up a bit.
Heat oven to 350°F.
Roll dough into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes. Place an Andes Mint half on top. Return to the oven for 60 seconds, allowing the mint to melt slightly. Remove from the oven and spread mint around a bit with a spoon. Let cool on a wire rack.
Tags: Andes Mint Cookies, Andes Mints, Baking Sheets, Baking Soda, Brown Sugar, Chocolate Mixture, Cup Butter, Cups Flour, Flour Mixture, Heat Oven, Low Speed, Medium Speed, Mint Candies, Nana, One At A Time, Parchment Paper, Roll Dough, Sweet Chocolate Chips, Teaspoon Salt, Wire Rack
