I have decided that I want to have a weekly post on Mondays. I have been debating on this for a bit and decided that Must Have Monday works. One of the big things this does for me is makes it so I don’t have to think about what to blog about on Monday mornings!
Each Monday I will post about some must have items. I have found over the years that many items that I didn’t know I needed later became must haves or at least must use once I’ve had the product.
Since I’m baking cookies, Amish Sugar Cookies, today to take to the boys’ school for their teacher appreciation lunch tomorrow, I figured I’d blog about my cookie baking must haves!
When I was engaged and planning my wedding registry one of the first things I knew I was putting on my list was a stand mixer! I had a decent hand mixer and I still use this at times, but one knows that every good baker needs a stand mixer… right??
I have had my KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red (mine is white not red) for almost 14 years now and it has seen a lot of use! It sits in the end of my island right below where I keep my laptop. Since moving into our new house, I think I’ve used it at least once a week. Whenever I bake cookies it is the first item I pull out and get ready. So let me get it out so I can start making the Amish Sugar Cookies for tomorrow.
While my butter, oil and sugar cream together, let me tell you a few tips that I’ve learned. I keep my granulated sugar in a food storage container like the one pictured. I do that so it stays fresh and there is no chance of sugar falling all over the floor if the bag tips in the pantry. I keep my flours, as well as, powdered and brown sugars in the freezer. This keeps the flour fresh and bug free, after living in the heat and humidity of Florida I appreciate this knowledge a bit more. Not that I’m using nuts today, but keep your nuts in the freezer too, they won’t spoil as quickly.
Time to check on my batter. When using a stand mixer, you need to make sure you do a good job scraping the bowl. Let me grab my spatula and get the mixer ready for the next step. I have this set of spatulas and I like the variety of sizes and styles. I use the “spoonula” when I’m baking since it has a decent size curved spatula and can get in there and get all the good stuff off the bottom.
A few food must haves when baking cookies (well at least in my book they are must haves)… you must have real butter. I typically buy salted butter even though most recipes call for unsalted, and I still add the salt to the recipe. I love the taste the salt brings out in sweet recipes. I also believe that you MUST use pure vanilla extract. I try very very hard not to use artificial flavors in any of my cooking/baking. I also only use real sugars. Ok so the recipes aren’t going to win any healthy eating contest, but they will taste good and, in my opinion, as long as you have it in moderation… why waste calories on fake food?
Time to whisk together the dry ingredients. I pulled out my OXO Good Grips 3-Quart Mixing Bowl, White/Black. This is the bowl I always pull out when my boys were helping in the kitchen when they were little. It had a very sturdy base and didn’t tip when they used it. I like the fact that it has a wide lip and spout which helps when transferring the dry ingredients into the mixer. Make sure you have the mixer on low and you do this is small doses or you will we sweeping up your dry ingredients off the floor.
I’m tossing this dough into the fridge so it can chill out for about 30 minutes. The recipe doesn’t call for it, but this recipe reminds me of snickerdoodles and snickerdoodles dough gets chilled… so off to the fridge I go with the dough!
While it’s chilling I’ll clean up the prep mess and get out the next items I need. Let me grab my cookie sheets. Ok so mine aren’t really cookie sheets they are actually Calphalon Classic Bakeware Special Value 12-by-17-Inch Rectangular Nonstick Jelly Roll Pans, Set of 2. I like the size of the jelly roll pans better than the cookie sheets. I can typically fit a dozen cookies on each sheet and I have 4 sheets (2 sets). I have this so I’m not having to wait for a sheet to cool before I can prep the next pan. I just prep them all and toss them in the ovens. On top of my “cookie sheets” I have Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8″ x 16-1/2″. This is one of those I didn’t know I needed it until I had it items. I do not have to spray my pans, the clean up is sooo easy and the cookies almost never burn (if they do, they don’t stick).
Another item I didn’t know was a must have until I had one, or three, is OXO Good Grips Cookie Scoop, Small, Stainless Steel. I have three different sizes of these scoops. I love that using them helps with the consistency of the size of the cookie or other item I’m making.
Once I have dished out all the dough onto the cookie sheets using the cookie scoop I’ll bake them off. I need to bring 2 dozen to the boys school and if I have extra I’ll send them into work with Richard. If not, maybe I’ll just have to bake again later in the week. Seems like I’ve been baking a lot on Thursdays.
I’ll be sure to share pictures of the finished cookies. I have made these before and I know they are yummy! Last time I froze half the batch to pull out at a later date, you can do this with cookie dough before or after baking. Such a versatile product, don’t you think.
Well you will have to let me know what you think of the first installment of Must Have Monday. Do you have any of these products or something similar? What are your must haves for baking cookies? What other must have ideas would you like me to blog about? Share you thoughts, click on the links, join the fun… and please read my disclosure statement since this post contains links. Remember that if you purchase items through these links it doesn’t cost you any more money and helps me out too. Thanks!