COOKIE CHARACTERISTICS!

I love, LOVE cookies! And, who doesn't? A classic chocolate chip cookie with a tall glass of milk, or perhaps a spiced gingerbread man in the snowy winter, or even an almond shortbread on a sunny afternoon. Whatever your favorite type of cookie is, you want to know how to make it PERFECT and your way. I love soft, tender, nutty shortbread. My fathers loves large, extra chewy cookies. My mother only goes after anything super crispy and dark! What your preference on your type of cookie does not matter. What matters is how to make it correctly. Read more to find out what ingredients make a cookie have its characteristics.

CRISP COOKIES: (example: tuile and shortbread cookies)
-Low moisture/liquids (like eggs)
-High sugar and fat
-Longer baking time
-Small size

SOFT COOKIES: (opposite of a "crisp" cookie; example: chocolate chip cookie)
-High liquid
-Low sugar and fat
-Contains a hygroscopic sugar ("absorb moisture" type of sugar), such as honey, molasses, and corn syrup.
-Low bake time
-Large size

CHEWINESS: (example: oatmeal raisin cookies)
-High sugar and liquid
-Low fat
-High egg content
-Strong gluten (flour/dry goods) development

SPREAD/LARGE SIZE:
-High sugar content
-High baking soda content
-Creaming the fat and sugar for a long period of time
-High liquid content
-Strong gluten flours (like bread flour)


MY CHOCOLATE CHIP COOKIE RECIPE:
Below is my favorite, all time chocolate chip cookie recipe with details at every step. They come out soft and delightful!

-Pre heat oven to 325 degrees F. Have 2 parchment-line sheet trays ready to go! (no grease or pan spray is needed!)

1) In a Kitchen Aid mixer, with the paddle attachment, cream 2 sticks of soft, unsalted butter, 1 cup of brown sugar, and 1/2 cup of white sugar.
-Cream until light and fluffy, approx. 10 mins.
-Stop the machine and scrap down 3 times during the creaming process.
-Make sure to "pack" the brown sugar when measuring it.

2)In a microwave safe container (like a mug), whisk together 2 large eggs and 1 tablespoon of vanilla. Microwave for 10 seconds, just until the "chill" is gone. With the mixer still going on medium speed, SLOWLY add the eggs/vanilla mix.
-Stop the machine half way adding the eggs and scrape again. Why? You're making an uniform batter!
-If the mixture looks like it "broke" or "too wet," you added the liquids too fast or the liquids where too cold. Add a bit of the flour to it.

3) Sift all the dry ingredient together in a large bowl: 2 1/4 cups all-purpose, unbleached flour, 1 teaspoon salt, and 1 teaspoon baking soda. Stop the machine. Add the dry ingredient and 1 bag of semi-sweet chocolate chip cookies (and some chopped walnuts if you're like me). Mix on SLOW until just combined.
-Mixing too fast and long will cause a strong gluten-development in the cookie dough, which will cause the cookie to be chewy...if that is what you want.
-Scrape again! Esp. at the bottom where flour chunks tend to hide.
-I love using an ice-cream scoop to evenly portion out my cookie dough. About 9 cookies will bake on an average/medium size sheet pan.
-Bake for 8 mins, and rotate the pan half way for EVEN cooking! The cookies will be done when the edges are slightly brown and the middle is "almost" done, yet still soft.
-Cool the cookies directly on the pan. Eat, share, and SMILE!

Happy baking!
Re-Read these past blog posts for more info on cookies:
"Baking powder vs Baking soda"
"To sift or not to sift"
"The creaming method"
"Know your oven"

Recap on last Sunday's Second Annual Cupcake Camp!

On a sunny Sunday, many cupcake bakers, lovers, and adorers gathered at the Canal, in Ballard, to celebrate CUPCAKES! Yes, the magnificent little treats filled the room with sweet smells and delights. What could top off a gorgeous day better than sharing some sweetness with the community?!

Last year's cupcake camp I attended I supported Spitfire Restaurant, where I currently work. I brought my "kimm-chi" cupcakes, made with real kimchi, and it received honorable mention for the most unique cupcake.

This year, I went as Sweetness Catering and had my own personal table set up! I know simplicity sells, so I brought my chocolate cloud (all chocolate) and white cloud (all vanilla) cupcakes. There were a TON of unique and creative cupcake flavors brought my major cupcake business, small bakeries, and personal caterers, like myself. I felt so honored to be among such sweet, successful, and amazing businesses.

Not only did I get to present my cupcakes, all 350 mini's, I got my word out to the public, met lovers of anything sweet, and saw familiar faces from last year! Kudos to Carrie Middlemiss, owner of Bella Cupcake Couture (http://www.bellacupcakecouture.com/) who organized and hosted the ENTIRE event. She is one truly sweet and kind soul.

I can't wait for more foodie events in the Seattle-area and next year's cupcake camp. I am already brainstorming more creative flavors to share with the public.
Happy baking!

How to prep your baking pans!

What is a crucial step in baking? Making sure your baking pans are properly prepared for your baked good to be baked! Not only is "know your oven" is helpful, know your baked pans is necessary for a wonderful baked good delight!

GLASS VERSUS METAL:
Most old-school pans are glass or metal. Yes, I do have a couple metal pans. But I do love glass because it has more baking purposes and it is easier to clean up.
The key is knowing WHAT YOU ARE baking when choosing metal or glass pans. Glass pans are great for retaining heat and browning, the item will stay warm after it is out of the oven! I like to reduce the oven temp by 10-15 degrees F, when using glass, since it hold heat in very well. When cooking anything acidic, also choose glass pans. Metal pan will discolor the acidic food.
When do you use metal? BROILING! Never use glass when broiling. Choose a safe high-heat, metal broiling pan.
Most people find glass pans are easier to use, clean, and last longer than metal pans.

I do love my metal cake pans. Why? With metal, you can have nice, sharp, clean, straight lines! Perfect for a square or rectangle shaped cake. Metal pans also makes it easy for storing and will not break if it dropped!

PAN SPRAY OR PARCHMENT?
Many recipes will say "grease" your baking pan or "line it with parchment paper." I suggest when baking cake, brownies, or bar cookies, to line the pan with parchment paper AND spray the pan with food-safe-spray like PAM. Cut the parchment paper so it will line the pan perfect. The parchment paper will help the bottom not burn and the spray will help for easy-removing of the baked good and clean-up.
DO NOT spray or parchment paper-line angel food cake or any cake with an addition of egg whites (called "chiffon cakes"). Angel food cake needs to "grow" and the spray will hold it down!

What about recipes, esp. for brownies, that say to line it with foil and have "flaps" over the side for easy removal?
This is also a great idea! If you choose to do this, make sure the foil is perfectly lined and also do grease the bottom.


What about recipes that say butter and flour the pans?
I do not like doing this because it gives a "flour-y" taste to the edges of the baked good. You will get white marks on your item.

What about cookies?
Just parchment lined cookie pan. No need to grease due to the fat content already in the cookie.

OTHER HINTS:
-Cupcake pans: Lined with cupcake wrappers! Cupcakes have MATURED! Cheap wrappers will feel/look "soggy" after being baked. Please avoid foil wrappers, they will not properly "stick" to the cupcake itself. There are many high quality cupcake wrappers on the market.
-Casseroles: Spray the glass pan! Glass pans are easier to uniformly cut versus metal pans.
-Flexi-Pans: No need to spray or line these pans due to the uniform quality of the pan material. Yet, these tend to be very flexible and might "change" the shape of your baked good when baking. Very easy to clean and store!
-Silpat: Silpats are French non-stick baking mats. Many professional use them for candy and sugar work. They tend to be expensive, so only by Silpats if you are going to use it on a regular basis. If not, just stick with the parchment paper.

Remember to collect baking pans that you use on a REGULAR basis! You can have all glass pans, or all metals...or a flexi-pans! Choose what fits your baking lifestyle.

Happy Baking!

ANSWERS TO MY TOP 5 MOST ASKED QUESTIONS!

Not only do I love baking and cooking, I love helping out people with their problems and recipes. I truly believe in karma and helping one another to succeed! Remember, my motto is "Be, think, and eat sweet!"

Below I am answering the top 5 most asked questions I get from friends, family, and foodies. If you have any personal food questions, please ask! I love to help and shed some light on your problem. You can email me (kimm1231@live.com), post your questions on my facebook fan page (Like 'Sweetness Catering'), or tweet me your question (@sweetnesscater).

1) I love watching the chocolate and sugar showpiece competition on the Food Network! I want to learn how to do that! Can you show me?
Answer: Remember, baking and cooking are skills and when you are building any type of skill you need to set your foundations FIRST. For example, when you're learning how to read, you learn the ABC'S, sentence structure, and nouns/verbs/adjectives. Then, you move onto reading an actual book. In baking and cooking, take small steps first. Learn basic knife skills, cooking knowledge, and mixing methods. Start by cooking/baking food YOU LIKE TO EAT! Do some research: read food blogs, watch the Food Network, ask your friends for their favorite recipe, and browse through magazines for recipes.

2) Why do some restaurants buy pre-package food and sell them?
Answer: Many chain restaurants order food pre-made for consistent quality, thus you will always get the same great meal every time. Many restaurants may have "their own special sauce" they have specially made just for their business only.
Also, for cost control. If someone messes up trimming a beef tenderloin, it can cost the restaurants extra money they don't have. Food places will buy pre-cuts of meats so it saves time on fabricating the entire protein.

3) How do I cut onions without crying?
Answer: Well, onions will always make you cry. It is their composition. When you cut an onion, you break the cells, releasing the contents. There are ways to AVOID a major tear-fest. First, use a sharp knife! Open a window and turn on the hood vent. Cut the knife as quickly as possible without cutting yourself.

4) I just bought a steel for my knife. Will that keep my knife sharp forever?
Answer: The steel is to MAINTAIN the sharpness in your knife, it will not actually sharpen the knife. The only way to sharpen your knife is to have your knife professionally sharpened. I don't like those small hand-held sharpeners, they don't do the job correctly and end up just ruining your knife. Think of the steel as "washing your hair" daily. Then, getting a hair cut is "getting your knife sharpened." The steel will only maintain the quality of your knife, not sharpen it.
How to use a steel? Here is a good description:
http://culinaryarts.about.com/od/culinarytools/ht/honing.htm

5) How to create new flavors for your baked good and food?
Answer: EVERYONE and EVERYTHING inspires me! Really. My two brothers love cinnamon rolls, so I am creating a cinnamon-roll cake with cream cheese frosting. One of my yoga teachers is gluten-free, so I create new gluten-free baked goods for her to taste test. I often offer cupcake taste-test to see what people like and dislike about my classic and new flavors. I saw a latte stand with a sign that read "New French Kiss Latte" and that sign inspired me to create a French Kiss Cupcake. Inspiration is everywhere, you just have to open your eyes.

I will post more answers to commonly asked questions in the future. Remember, I love helping people with their food and baking problems and questions. Just ask!
Happy Baking!

How to tell if a baked good is DONE!

I always get asked this question: How do you know when something is "done?" From a cinnamon scone to chocolate lava cake to a classic chocolate chip cookie, it will take practice to know when a baked good is finished baking and ready to be consume. Read more to find out my helpful tips:


THINK THE 3 MAIN FACTORS:
1) TIME: The average small baked good (think: cookies, scones, biscuits, etc) take only 10-20 minutes in the oven. Smaller items = less baking times versus large items. Like how a turkey breast takes quicker to cook versus a whole turkey, a cookie takes less time in the oven versus a large pan of brownies.
2) TEMP: The average temperature of the oven should be 325-350 degrees F. Remember my "know your oven!" blog? Well, make sure you truly KNOW your oven. The newer the oven, the hotter will be, thus a 325 degrees oven will be around 350 degrees F. The older the oven is, the cooler it will be, thus a 325 degree oven will be around 300 degrees F.
3) TOUCH: Touch your baked good AFTER it is baked. It should feel soft to the touch. Touching your baked good DURING baking can lead to a mishaped baked good, esp. with cakes.

What do you baked your goodies on?
Use a flat sheet pan (also called "jelly roll" pans or "cookie" pans) lined with parchment paper. The parchment paper helps the baked good from sticking to the pan and makes for an easy clean up! When you bake a goodie directly on the sheet pan, with bottom will brown too fast. The parchment paper acts like a barrier between the bottom of the baked good and sheet pan.
When baking cakes and brownies, I like to cut the parchment paper to fit the pan and spray with non-stick spray (like PAM).
TIP: When baking a cake "lightened" with egg whites (like angel food cake or "chiffon" type cakes) DO NOT spray your pan! If you spray it, the cake will not "grow" into its proper shape.


Do I cool the baked goods on the sheet pan itself or a wire cooling rack?
See when you leave the baked goods on the sheet pan to cool, they will SLIGHTLY continue to cook (like how a turkey "keeps on cooking" once you take it from the oven). I like to under bake my goodies, by one minute, and leave it to cool on the sheet pan. Why? People like a softer cookie versus a harder cookie. Plus, putting the cookie on a wire rack takes up much needed space in the kitchen! And it is another thing to clean up.


My recipe says to insert a toothpick to test the doneness with my cakes, why?
Yes, please do this! It is difficult to "see" if a cake is done, esp. with large cakes. Carefully, insert the toothpick in the middle (because it is the "thickest" part) of the cake and remove. Comes out clean? It is done! Comes out with batter on it? Not finished! If you do not have any toothpicks, you can use a small knife.


How do you truly know once something is done?
PRACTICE! Yes, you will over bake and under bake items. Practice and knowledge is key. Make sure you read and understand your recipe and what you're baking. Ask questions. Read baking books. Check baking blogs.


Baking should be fun and exciting! Yes, you may get discourage when something does not turn out perfect, but that is part of the learn process. Baking knowledge = baking success!

AGAVE NECTAR: My favorite sweetener!

I LOVE sweets. It is obvious. Chocolate chip cookies to angel food cake to strawberry gelato...I crave it. In fact, sugar is the only food we are naturally crave. Daily, I need a little "sweetness" in my life.

The basic sweeteners I use:
-White refined sugar: Sucrose, from cane or beet. It is used to add any type of sweet flavoring to an item.
-Brown sugar: Sucrose plus molasses. Light brown sugar will contain less molasses than dark brown sugar. It adds more of a "deeper" sweetness than white sugar.

My favorite sweetener: agave nectar!

What is agave nectar?
It is a LIQUID sweetener from Mexico, made from several spieces of agave. It is primary made up of glucose and fructose. It is vegan, thus used in many vegan baked goods! (FYI: During the refining process, some sucrose is processed with animal bone char. It is not actually in the sugar, but used process. Some may consider white sugar non-vegan.) Agave nectar comes in light, amber, dark, and raw varities. I like the amber and dark agaves because they have a deeper and more complex flavor.

Can I subsitute it for white or brown sugar in recipes?
Agave is about 1.5x sweeter than refined sugar. You can use slightly less agave for sugars always. (For example, if a recipe calls for 1 cup sugar, you can use 3/4 cup agave.) Remember, since agave has a different composition than white sugar, the final product may be slightly different than normal. You can always sub agave for honey is recipes.

I heard gave has a "low G.I. index number." What does that mean?
The "G.I Index" is the "Low Gylcemic" Index. The "low G.I." diet is slowly spreading its way to the USA because it focuses on healthy foods, gluten-free carbs, and lots of fresh produce. The "G.I. index" was created in the 90's by two Canadian scientist. Thus, you will see many G.I. recipes in the metric system.
When a food is "bad" or unhealthy, it will have a high number. When a food is healthy, it will have a low number.
Low GI Foods: 55 and under
Medium GI Foods: 56-69
High GI Foods: 70 and above.
Agave nectar has a GI number, between 10-19 (depending on the brand)
White sugar has a GI number of 30-40.

Why is it healthier?
Agave is better than white sugar because it won't give you the sugar "rush" refined sugar does since it is natural and low GI. If you are trying to add better foods to your diet, cut out white sugar and add agave in replace.

What are other ways I can use agave?
Straight out of the bottle! Use it instead of maple syrup over pancakes and waffles. Sweetened your iced or hot tea with it, too. Or my favorite: drizzle some over a piece of whole wheat toast and sprinkle with cinnamon! Yum!

Why not try agave? It is becoming more and more popular and common. Find it at your natural health store (like Whole foods) or in the organic food section of your local grocery store!
Happy Baking!

WHOLE FOODS: Why you should support their bakery department!

Whole Foods is a local, natural, organic, healthy food grocery store. Founded in Austin, Texas, the company strives to provide a better quality food and house hold products selection. I love their chocolate selection, bulk food department, and of course, their bakery!

I recently met with Mary Bot, the bakery department head of Redmond Whole Foods. What a wonderful and truly sweet person! She informed me about their bakery and what items they make. Did you know they make special and custom made wedding cakes? It is not your average grocery store wedding cakes. They add special custom details to every wedding cake and also do delievery. All the breakfast pastries are super popular since it is located right by their espresso stand, which offers rice milk! I love it!

From what I experience, Whole Foods bakery department has their act together! A great display case filled with mini pastries, cupcakes, yummy decorative cakes, pastries, and wedding cakes. Samples of angel food cake and cream pie were out for people to try and test.

Also, Redmond Whole Foods offers cooking and nutritional classes to the public. (A small fee might be required.) I can't wait to attend one and see what their teaching to the Redmond community.

Support business that are give benefit to the community and have employees that enjoy what they do!

http://wholefoodsmarket.com/stores/redmond/
facebook: Redmond Whole Foods
twitter: @RedmondWFM