These mini flag red velvet cakes were delicious – and super fun to make! I loved how the colors turned out, and the blueberries were a great addition. I highly recommend, even if it’s not July 4th! I used the … Continue reading
Wow, has it really been more than two months?! How the time flies!! As I was perusing Pinterest for my latest delicious fix, I found this yummy-looking breakfast item. What is better than combining my favorite (and I’m sure your … Continue reading
Happy July 4th everyone! While whipping up a batch of star-shaped sugar cookies, I realized I was pinched for time and wanted to skip over the “chill dough for 1 hour or overnight” step. The dough was already visibly firm and didn’t seem like it really needed to be chilled.
So why does cookie dough (or any other dough with flour) often need to be chilled? Apparently it’s because the gluten strands in flour will absorb more moisture in the dough the longer it is chilled. In addition to making some dough easier to handle once chilled (since butter and other liquid ingredients become more solid), there are also subtle differences in taste.
A taste test by David Leite of the New York Times revealed that chilling cookie dough for 36 hours resulted in the best taste, compared to chilling for 12 or 24 hours. Who knew that 3-day old cookies tasted the best?! Though drier when shaping the cookie before baking, David tasted more subtle flavors of the cookie after baking.
“At 12 hours, the dough had become drier and the baked cookies had a pleasant, if not slightly pale, complexion. The 24-hour mark is where things started getting interesting. The cookies browned more evenly and looked like handsomer, more tanned older brothers of the younger batch. The biggest difference, though, was flavor. The second batch was richer, with more bass notes of caramel and hints of toffee.
Going the full distance seemed to have the greatest impact. At 36 hours, the dough was significantly drier than the 12-hour batch; it crumbled a bit when poked but held together well when shaped. These cookies baked up the most evenly and were a deeper shade of brown than their predecessors. Surprisingly, they had an even richer, more sophisticated taste, with stronger toffee hints and a definite brown sugar presence. At an informal tasting, made up of a panel of self-described chipper fanatics, these mature cookies won, hands down.”
Click here to read the full article that I read about chilling dough. Very interesting!
As I always procrastinate on holiday preparations (and well, everything),so here are some last-minute delicious-looking July 4th recipes! Happy Independence Day! Healthiest Option: Fruit “Cake” Best for July 4th Parties: Mini Berry Pies (makes 6!) Most Delicious and Patriotic: Red … Continue reading
Happy Friday everyone! It is a beautiful summer day here in Boston, and I wanted to end the week with some delicious-looking watermelon-shaped cookies. To find the full recipe and directions, please visit thatswhatchesaid.net. Have a wonderful weekend and happy … Continue reading
This is the second time that I’ve made quiche – and this one turned out so much better! A big thank you to my boyfriend’s mother for her absolutely amazing recipe! A delicious quiche recipe that is easily amenable to … Continue reading
I’ve decided that I’m in love with muffin tins. They’re a perfect size for single serving, well, maybe a little more than a single serving, where baked goods are easy to consume and to share. No cutting, being concerned about … Continue reading
I feel like I begin every blogpost with “this was delicious!” But not gonna lie…these were delicious! I love hiding wheat flour and veggies into baked goods – it makes me feel like I’m eating junk food, but still getting … Continue reading
So I very sadly forgot to take a picture of my beautiful crustless quiche, so instead I borrowed Blissfully Delicious’ image of their crustless quiche. Mine looked just like theirs, except with mushrooms (they used onions). It was most delicious and … Continue reading
What a fast and easy pretzel recipe! Like many others, I was dreading making this because of the complexity of the recipe, but this one only took me 45 minutes! No boiling/rising required. It does taste a bit bread-ier than … Continue reading