I often remind people that "cooling" your freshly baked goods is part of the baking process. (Cooling = your treats are cold when consuming, not at room temp or warm.) Yes, it is important to stir, portion, and bake your delicious goodies, but cooling them properly will ensure its full flavor.
Not matter what you are baking: cupcakes, cookies, quick breads, brownies, they all need to be cooled before consuming or storage. Why? If you eat one before it is properly cooled, excess steam will release, causing any excess moisture to escape. In all baked goods, steam is necessary to make the sweet treat nice and moist.
If you decide to freeze your baked good, and it is still warm, it will causes excess condensation within the packaging (ex: plastic bag, plastic container, etc) and make the outside super soft and soggy. No beuno!
Follow these 3 key and easy tips for properly cooled back goods:
1) Always cool in the pan you baked your delicious baked good in.
-Why: This, one, avoids any extra pans you have to clean and, especially with loaf pans, holds the shape. With cookies, I always cool the cookies on the sheet pan versus removing the cookies from the sheet pan and putting them on a cooling grid. Slowing cooling down the baked good with also, ensure a nice, soft crust on the bottom.
2) Place the pan on a cooling grid.
-Why: When you evaluate the delicious treat on to a higher surface, the bottom cools down just as fast as the sides and tops. Thus overall, it will cool down faster than on a non-elevauated surface.
3) Make sure it is 110% cooled before consuming/cutting/enjoying!
-Why: This is hard. Really hard. Your place smells like sweetness and all you want to do is stuff your face with sugar-buttery goodness. One: when you cut into a baked good that it is cooled, it will retain its shape versus collapsing. Two: There is no excess steam and moisture, thus your treat is super-duper soft and moist. Trust me on this one, patience is key.
I like to completly cool any large treats, like my loaves and cakes, overnight to ensure it is 100% cool before storing.
Please remember bakers:
-If you do decide to freeze your baked goods, make sure it is in an air tight container and wrapped tightly with plastic wrap. You don't want freezer burn killing your treat.
-Always avoid aersol sprays when greasing your bakeware. It leaves a gross brown film that stains and ruins your gorgeous pans.
-Use good old fashion butter and parchment paper when greasing!
Happy Baking,
Kimm
Showing posts with label bakeware. Show all posts
Showing posts with label bakeware. Show all posts
Saturday, 25 May 2013
Monday, 25 February 2013
What is "icing on the cake?"
"Your work ethic is like icing on the cake, my dear!"
"That last piece of chocolate was really icing on the cake."
"Enjoying a cold margarita after a long day is icing on the cake."
"Meeting new people is like icing on the cake, especially if they help you out professionally!"
First off: What is icing? It is a thick confection made of sugar, fat (like butter), flavor additives (like vanilla extract, fruit, liquor, etc), and eggs to top and decorate cake. Can you eat cake without any frosting? YES. Is it better with some sort of frosting? YES. It adds moisture, more flavor, and a smooth texture in conjuction with the delicious cake. Cake and frosting go together like freshly squeezed moijiots and Seattle's first sunny summer day.
Since I was a little girl, surrounding myself with my E-Z bake oven, cookies, cake, and brownies....the expression "icing on the cake" was tossed and turned around within the everyday conversation between people. Bosses used it to compliment their employees; People said it when a positive gesture passed through their day; Teachers said it to well-behaved students.
After seeing how people loosely use the expression, "icing on the cake," it is meant to compliment a genuine, absolute, and clear act that positively adds to your life. Is it necessary? No. Is it needed on a hourly basis? No, and you won't come across it every day of your life. Does it make you smile and look at life from a different view? Yes. Small gestures from total strangers will bring the best in you. It will make you want to do "icing on the cake" acts to every single person you meet.
Moral of the story? Just like icing, petite and humble acts, give us more to our day-to-days. We may not need an extra chocolate chip cookie, a scoop of pistachio gelato, or a glass of a strong Malbec, but unneccessary modest moves are pure sweetness.
Now: go forth and put "icing on the cake" to someone's day.
Happy Baking,
Kimm
Sunday, 27 January 2013
First foodie interview of 2013: Get to know Whitney Heinrich of CRAFTED.
Welcome to my first interview on 2013, peeps: Whitney Heinrich is a smart young woman who is also a fellow Girl Power Hour (www.girlpowerhour.com) blogger. She started and created "CRAFTED" to bring unique and one-of-a-kind treats to the Seattle and Eastside community. When she is not baking up a storm, Whitney is very like me: loves new cocktails, trying new restaurants in Seattle, and simply being sweet.
Get to know Whitney, read my interview below:
1) What 'sparked' your love of baking and creating sweet things?
What sparked my love for baking was when I was working at a local coffee shop in high school and I would bring in cupcakes, and people would rave about them and tell me I should be selling them. I hadn't thought about that as a profession before, but at that moment I was like hey...I could totally do this and be happy forever
2) Describe your experience at the French Culinary Institute.
Going into the FCI I had totally pictured myself becoming a wedding cake designer, it wasn't till I started school and saw how much more was out there. I got really excited when menu planning came along, I knew I had to be the one to come up with my own ideas and not follow others.
3) Why did you start Crafted? What do you hope to do with Crafted?
I started Crafted because I truly feel I can offer unique and special dessert concepts to clients. I love to break the rules in pastry and come up with flavor combo's and dessert offerings that are off the "norm" - I strive for that whimsical factor. Right now I am going with the flow with Crafted and letting it become what the community wants and needs, but long term I would love to have a small shop with crafted cocktails, house brewed beer, small plates, and those whimsical dessert concepts I love to come up with! I have a true passion for everything culinary, not just pastry.
4) You are a big foodie! What's your favorite restaurant in the Seattle area?
There are so many amazing restaurants, but I think my all time favorite "foodie" restaurant is Crush. I love what Jason Wilson and his team do, I love their service staff, and their pastry chef Lori always keeps me on my toes - I mean come on.. she came up with a Douglas Fir sorbet!
5) What is your favorite sweet treat to eat?
My favorite sweet treat has to be anything that involves the s'mores concept. You can't beat a good s'mores and I think that's why one of the first set of recipes I nailed down were for Crafted's s'mores kit.
To buy these delicious treats, check out CRAFTED's Etsy Shop: http://www.etsy.com/shop/CRAFTEDconfection
Plus she is social media friendly:
Facebook: http://www.facebook.com/#!/CraftedEats
Twitter: https://twitter.com/CraftedTreats
Happy Baking,
Kimm
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| Whitney, in action, at an event with her treats. |
Get to know Whitney, read my interview below:
1) What 'sparked' your love of baking and creating sweet things?
What sparked my love for baking was when I was working at a local coffee shop in high school and I would bring in cupcakes, and people would rave about them and tell me I should be selling them. I hadn't thought about that as a profession before, but at that moment I was like hey...I could totally do this and be happy forever
2) Describe your experience at the French Culinary Institute.
Going into the FCI I had totally pictured myself becoming a wedding cake designer, it wasn't till I started school and saw how much more was out there. I got really excited when menu planning came along, I knew I had to be the one to come up with my own ideas and not follow others.
3) Why did you start Crafted? What do you hope to do with Crafted?
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| Delicious breads are made with love and nice ingredients. |
4) You are a big foodie! What's your favorite restaurant in the Seattle area?
There are so many amazing restaurants, but I think my all time favorite "foodie" restaurant is Crush. I love what Jason Wilson and his team do, I love their service staff, and their pastry chef Lori always keeps me on my toes - I mean come on.. she came up with a Douglas Fir sorbet!
5) What is your favorite sweet treat to eat?
My favorite sweet treat has to be anything that involves the s'mores concept. You can't beat a good s'mores and I think that's why one of the first set of recipes I nailed down were for Crafted's s'mores kit.
 |
| Perfect Valentines Day treats! |
To buy these delicious treats, check out CRAFTED's Etsy Shop: http://www.etsy.com/shop/CRAFTEDconfection
Plus she is social media friendly:
Facebook: http://www.facebook.com/#!/CraftedEats
Twitter: https://twitter.com/CraftedTreats
Happy Baking,
Kimm
Sunday, 9 December 2012
Metal lids VERSUS Glass lids
When you are purchasing cookware, there are options. MANY options: non-stick or stainless? Silicone handles or metal handles? Induction suitable or not? Which line is the best for YOUR ability? The questions and answers are endless. Before you starts, please consider:
-Are you a beginner or advanced cook? (Generally, beginner cooks like non-stick and advanced cooks like stainless steel.)
-The types of food you enjoy cooking and cook the most.
-Do you have an induction cooking range or will you upgrade to one in the future?
-Do you dishwash your pots and pans?
-What types of utensils you like using when cooking? (Metal versus silicone versus wood.)
One very important option to consider is: the choice between glass lids or stainless steel (AKA "metal") lids.
The low-down on glass lids:
-Glass lids are preferred for beginner cooks because you "visually" see what you are cooking.
-Less costly to produce, thus less cost.
-Dishwasher safe!
-The downfall? If you accidentally drop it, it may shatter, break, or crack.
-The edges of the lid are difficult to keep clean over time.
Overall: I recommend glass lids for beginner cooks since they enjoy "seeing" the food cooks!
The low-down on stainless steel lids:
-Perferred for people who want a "polished" and professional "look" to their cookware.
-Stainless steel is more costly to produced, thus a higher price.
-Dishwasher safe. It is easier to keep clean around the edges versus glass lids.
-If you accidentally drop a metal lid, it will not break or shatter like glass lids, it will slightly dent.
-The downfall: You are unable to "see" what you are cooking, this is hard for beginner cooks or when you are cooking a new dish.
Overall: I recommend metal lids for more intermediate-advanced cooks or people who want a true professional "look" for their cookware.
Also, when you are purchasing glass lids, make sure they are 'TEMPERED."What is a tempering? Is is a process that includeds extreme heat and rapid cooling to make tempered glass 5x stronger than standard glass. Thus, temepered glass lids will not break once heat is invovled.
Do you see a small "air" pocket in your glass lid? That is a bad thing....a very bad thing. Why? It means the glass lid was not tempered properly, thus it could shatter or break once exposed to constant heat when cooking.
Be sure to check your manufactures warranty, and retail store returning policy, regarding lids before purchasing!
Happy Cooking,
Kimm
-Are you a beginner or advanced cook? (Generally, beginner cooks like non-stick and advanced cooks like stainless steel.)
-The types of food you enjoy cooking and cook the most.
-Do you have an induction cooking range or will you upgrade to one in the future?
-Do you dishwash your pots and pans?
-What types of utensils you like using when cooking? (Metal versus silicone versus wood.)
One very important option to consider is: the choice between glass lids or stainless steel (AKA "metal") lids.
The low-down on glass lids:
-Glass lids are preferred for beginner cooks because you "visually" see what you are cooking.
-Less costly to produce, thus less cost.
-Dishwasher safe!
-The downfall? If you accidentally drop it, it may shatter, break, or crack.
-The edges of the lid are difficult to keep clean over time.
Overall: I recommend glass lids for beginner cooks since they enjoy "seeing" the food cooks!
The low-down on stainless steel lids:
-Perferred for people who want a "polished" and professional "look" to their cookware.
-Stainless steel is more costly to produced, thus a higher price.
-Dishwasher safe. It is easier to keep clean around the edges versus glass lids.
-If you accidentally drop a metal lid, it will not break or shatter like glass lids, it will slightly dent.
-The downfall: You are unable to "see" what you are cooking, this is hard for beginner cooks or when you are cooking a new dish.
Overall: I recommend metal lids for more intermediate-advanced cooks or people who want a true professional "look" for their cookware.
Also, when you are purchasing glass lids, make sure they are 'TEMPERED."What is a tempering? Is is a process that includeds extreme heat and rapid cooling to make tempered glass 5x stronger than standard glass. Thus, temepered glass lids will not break once heat is invovled.
Do you see a small "air" pocket in your glass lid? That is a bad thing....a very bad thing. Why? It means the glass lid was not tempered properly, thus it could shatter or break once exposed to constant heat when cooking.
Be sure to check your manufactures warranty, and retail store returning policy, regarding lids before purchasing!
Happy Cooking,
Kimm
Saturday, 24 November 2012
3 tips to make holiday baking...a breeze!
Halloween is over and Thanksgiving is officially finished. We can put away the extra candy and finally polish off all the delicious leftovers from the Turkey Day feast. What is next on everyone's baking and cooking agenda: the holidays!
Besides a cheerful spirit, be sure to bring something sweet and homemade to any party, event, or social gathering you attend. Why? It is so much SWEETER to bring a homemade delight versus store bought. Are you afraid of trying something new? Don't be! Follow my very easy tips to make your holiday baking easy and simple.
Tip #1: Stick to what you are good at!
This rule also follows to most things in life: do what you can do exceptionally! Love scones? Bake a dozen perfect. Can you whip up the perfect sour cream coffee cake? Then do it! Have you always been the go-to for homemade brownies? Bake some and share!
Please avoid attempting anything brand, BRAND new. Save a new recipe for a rainy afternoon when you have extra free time.
Tip #2: Don't be afraid to use your freezer!
Freezing extra cookie dough or pie crust is a sneaky way to save you time. All baked goods, raw or baked, freeze great if they are stored properly. Make sure you use an air-tight container that seals shut.
-For example, when freezing raw cookie dough: You can bake frozen cookie dough just like raw cookie dough, just be sure to calculate for extra baking time.
-Are you short on time for the party? Don't be afraid to freeze baked goods like brownie and bar cookies. Be sure to let them defrost, outside their container, at room temp for about 2 hrs.
-I love making pie and tart crust ahead of time. I roll out the dough and shaping it into its proper pie/tart shell, then freeze it. Freezing crusts also helps shrinkage of the pie crust!
Tip #3: Plan it out!
Make a schedule of your baking prep. This helps you carve out time to properly bake you sweet treat and double check your ingredients list.
Make sure you answer these questions after you plan out your baking treat:
-Will I have enough time to make, bake, and cool my baked good?
-Do I have all of my ingredients on hand? Extra, in case I mess up?
-What will I bake (or bring) if I mess up? Do I have enough time to bake something different, if I do?
-Do I have the properly baking equipment for my baked good (pans, mixer, bowls, etc).
Remember, the holiday season is meant to bring more cheer and sweetness to your community! Plan your baking spree ahead, and it will sure be a success.
Happy Baking,
Kimm
Besides a cheerful spirit, be sure to bring something sweet and homemade to any party, event, or social gathering you attend. Why? It is so much SWEETER to bring a homemade delight versus store bought. Are you afraid of trying something new? Don't be! Follow my very easy tips to make your holiday baking easy and simple.
Tip #1: Stick to what you are good at!
This rule also follows to most things in life: do what you can do exceptionally! Love scones? Bake a dozen perfect. Can you whip up the perfect sour cream coffee cake? Then do it! Have you always been the go-to for homemade brownies? Bake some and share!
Please avoid attempting anything brand, BRAND new. Save a new recipe for a rainy afternoon when you have extra free time.
Tip #2: Don't be afraid to use your freezer!
Freezing extra cookie dough or pie crust is a sneaky way to save you time. All baked goods, raw or baked, freeze great if they are stored properly. Make sure you use an air-tight container that seals shut.
-For example, when freezing raw cookie dough: You can bake frozen cookie dough just like raw cookie dough, just be sure to calculate for extra baking time.
-Are you short on time for the party? Don't be afraid to freeze baked goods like brownie and bar cookies. Be sure to let them defrost, outside their container, at room temp for about 2 hrs.
-I love making pie and tart crust ahead of time. I roll out the dough and shaping it into its proper pie/tart shell, then freeze it. Freezing crusts also helps shrinkage of the pie crust!
Tip #3: Plan it out!
Make a schedule of your baking prep. This helps you carve out time to properly bake you sweet treat and double check your ingredients list.
Make sure you answer these questions after you plan out your baking treat:
-Will I have enough time to make, bake, and cool my baked good?
-Do I have all of my ingredients on hand? Extra, in case I mess up?
-What will I bake (or bring) if I mess up? Do I have enough time to bake something different, if I do?
-Do I have the properly baking equipment for my baked good (pans, mixer, bowls, etc).
Remember, the holiday season is meant to bring more cheer and sweetness to your community! Plan your baking spree ahead, and it will sure be a success.
Happy Baking,
Kimm
Thursday, 6 September 2012
Theo's chocolate tasting with Google Plus Local: sweetness in your community!
If you know me, I love a new foodie event and meet fellow people in my community. Thus, that is why I am avid attendee of Google Plus Local events in the Seattle-area. Google Plus is a social media site where you and mix and mingle with current and new friends, globally! Google Places is a rate and review app (download it now in your smart phone!) to help you choose the right business for your needs. All the reviews are done by customers, not paid writers or editors.
On Sept. 5th, Google Plus Local hosted a very sweet chocolate event with theo's chocolate factory in Fremont, a hip Seattle neighborhood. Theo's chocolate is "proud to be the only Organic, Fair Trade, Fair for Life certified Bean-to-Bar Chocolate Factory in North America. " Growing since 2006, they are dedicated to making delicious, safe, and real chocolate for nation.
From "Spicy Chili" chocolate bars, to "Grey Salted Caramels," and the classic "Coffee" chocolate, there is a sweet treat to delight anyone's taste buds.
Wondering through the sweet smelling chocolate factory, it was amazing to see how the chocolate is carefully mass produced for the public. Every detail is considered and not left out. The host gave us a brief history about theo's mission statement and chocolate.
The best part of the tour? Making our homemade chocolate bark with theo's own dark chocolate. One of the pastry chefs gave us a demo on how she personally makes chocolate bark for the retail store.
Theo provided us with chocolate and toppings to make our own homemade chocolate bark to take home and share. Working in teams of three, everyone had more than enough chocolate to go around!
Overall, the event was a sweet success: I ate too much chocolate, saw the inside of a real chocolate factory, and have my chocolate container FILLED at home. Thank you again to Google Plus Local, Google Places, theo's chocolate, and Charles Koh for hosting the event.
For more infomation on theo's chocolate: https://www.theochocolate.com/about-theo
Twitter: https://twitter.com/theochocolate (@theochocolate)
Facebook: http://www.facebook.com/photo.php?fbid=10100292210395080&set=pcb.10100292212615630&type=1&theater#!/theochocolate ("Like" Theo's chocolate)
For more information on Google Plus Local:
Twitter: https://twitter.com/GoogleSeattle
Newsletter sign -up: https://services.google.com/fb/forms/seattlenewslettersignup/
Happy Baking!
Kimm
On Sept. 5th, Google Plus Local hosted a very sweet chocolate event with theo's chocolate factory in Fremont, a hip Seattle neighborhood. Theo's chocolate is "proud to be the only Organic, Fair Trade, Fair for Life certified Bean-to-Bar Chocolate Factory in North America. " Growing since 2006, they are dedicated to making delicious, safe, and real chocolate for nation.
From "Spicy Chili" chocolate bars, to "Grey Salted Caramels," and the classic "Coffee" chocolate, there is a sweet treat to delight anyone's taste buds.
 |
| Theo's Chocolate - Retail Store in Fremont (Seattle, WA). |
 |
| Inside the lecture room at theo's chocolate factory. |
 |
The special tempering machine for the chocolate.  |
 |
Our chocolate bark: Half sesame candy and half dried banana-strawberry. |
For more infomation on theo's chocolate: https://www.theochocolate.com/about-theo
Twitter: https://twitter.com/theochocolate (@theochocolate)
Facebook: http://www.facebook.com/photo.php?fbid=10100292210395080&set=pcb.10100292212615630&type=1&theater#!/theochocolate ("Like" Theo's chocolate)
For more information on Google Plus Local:
Twitter: https://twitter.com/GoogleSeattle
Newsletter sign -up: https://services.google.com/fb/forms/seattlenewslettersignup/
Happy Baking!
Kimm
Thursday, 9 August 2012
Heart-shaped sweet treats? Yes, please!
Through social media, I am lucky to meet new bloggers, fellow foodies, and discover new baking products. While reading my tweets one day, I stumbled upon a company called Mastrad, which sells unique baking pans and kitchen supplies. After conversing on twitter, they read my "cupcakes and cookware" blog, loved it, and sent me their heart-shaped silicone baking cups to "test" and try out.
They arrived in a plastic container, which is VERY helpful for storage and making sure they stay organized in my pantry. The heart-shaped baking cups are made of silicone, which has its benefits over other bakeware mediums: dishwasher safe, super easy to clean/maintain, and heat safe to 480 degrees F.
My "test" drive? Baking homemade brownies in the cups. Six of 'em fit perfect in my 9 inch round cake pan. I let them cool 100% before unmolding them. Having heart-shaped homemade brownies is such a treat!
Overall, I am pleased and happy with my Mastrad baking cups. They are easy to use and clean, which is always a bonus. I look forward to using more of their products in the future and recommending their bakeware for fellow bakers and cooks
They arrived in a plastic container, which is VERY helpful for storage and making sure they stay organized in my pantry. The heart-shaped baking cups are made of silicone, which has its benefits over other bakeware mediums: dishwasher safe, super easy to clean/maintain, and heat safe to 480 degrees F.
Why heart shaped? Why not? I can see myself baking cupcakes and brownies, with my niece and nephew, with these cups! Plus they make it convenient for a "one size serving." No extra time is needed for greasing pans or cutting brownies. PERFECT for a busy parent, beginner baker, or a special holiday treat.
Overall, I am pleased and happy with my Mastrad baking cups. They are easy to use and clean, which is always a bonus. I look forward to using more of their products in the future and recommending their bakeware for fellow bakers and cooksFor more information on Mastrad and their products, check out:
facebook: "Like" Mastrad, Inc http://www.facebook.com/MastradUS
twitter: follow @mastrad https://twitter.com/Mastrad
Happy Baking,
Kimm
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