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New York Times Chocolate Chip Cookies are the BEST chocolate chip cookie ever. Perfect crisp edges and a soft ooey gooey chocolate middle!

I have seen this New York Times chocolate chip cookie recipe all over the internet and Pinterest and was always wondering..could it really be that good? I decided it was time to finally bust out my copy of the New York Times cookbook and make up a batch myself. And OH. MY. GOD. you all were right. 

The best. Done. You can stop searching.

It has the perfect crisp edges and the soft cookie center that all other chocolate chip cookies dream of having. You know that cookie you would drive miles for in a snow storm for. 

Ingredients needed for the NY Times chocolate chip cookie recipe:
  • Bread flour – this type of flour has a higher protein content so it helps to create a chewier texture then if you were to simply use all purpose flour.
  • Cake flour – this type of flour has a lower protein content so it helps to create a tenderness. If you don’t have any, you can make your own cake flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Unsalted butter – it’s important to use unsalted butter because you can control the amount of salt in your recipe this way. 
  • Granulated sugar
  • Light brown sugar
  • Eggs
  • Vanilla extract
  • Chocolate chips – I have used semi-sweet chips, but milk chocolate as well. You can also use a combination of regular chips, mini chocolate chips, discs, chunks, and bars chopped up. I like using a combination so that I get chocolate of every shape and size in every single bite. Basically pure heaven. 

Tips for this New York Times chocolate chip cookie recipe
  • Measure your flours correctly. Too much flour can result in a dense cookie. Don’t just scoop the flour directly into your measuring cup. This can result in a major over measurement! After you have spooned the flour in, then use a knife to level off the flour. Don’t tap the sides of the measuring cup, or pack your flour down. Both can also result in too much flour. You can read a full tutorial on how to measure flour here
  • Use the flour the recipe calls for. This recipe actually calls for two kinds of flour- cake flour and bread flour. Different flours can act differently in cookies. And these two acting in unison are what make for a chewy but soft cookie all in one. 
  • Butter softened to room temperature. Does the temperature of the butter matter? It matter so much this quote was added to end of the recipe in the cookbook.”Butter is like the concrete you use to pour the foundation of a building. So it’s very important to get it right: the temperature, the texture, and aeration” So in other words…yea it matters. It matters so much I did an entire post on how butter temperature affects cookiesThe butter needs to be softened to room temperature, which mean you can slightly indent your thumb in the butter but shouldn’t easily smoosh all the way through. If you forget to take your butter out in time, cut the butter into small chunks and leave out at room temperature. It will soften much faster this way. When you cream the butter and sugars together it’s also important to let this happen for a whole 5 minutes to allow enough air into the batter and helps leavens the cookies. For 3 quick ways to soften your butter, you can read this post.
  • Chill the dough. This dough gets chilled for at least 24 hours up to 72 hours. Chilling the dough results in a nice thick and tall cookie that spreads less in the oven. Basically? Perfection. I actually tested a cookie straight from the bowl to see if it made a difference. The cookies that were chilled definitely spread less, but to be honest, even NOT chilled these were still THE BEST. Do yourself a favor, and scoop the cookie dough first before refrigerating. Unless you have Herculian arms, you will have a heck of a time trying to scoop the dough after if it’s been chilled. Scoop, then chill
  • Use a large 2-inch cookie scoop and scoop giant balls of cookie dough. Why? Because bigger cookies are better than small ones? Ok, well yes they are. But, there is actually science behind it too. The larger cookie helps to give those perfect crispy edges and soft ooey, gooey, middle we all want. You could also measure out your cookie dough into 3 1/2 ounce balls of dough to ensure they are all the same perfect size. Who would be such a nerd and do such a thing? Oh wait, I did. Moving on…
How to make these New York Times Chocolate Chip Cookies – step by step 

For this cookie recipe you want to start by sifting your dry ingredients together. I’m not the biggest fan of it, but when a recipe from Jacques Torres sift. I sift. Who am I to argue with perfection? So get your sifter out and spend the extra minute or two and do it right! You won’t regret it. 

Then you want to cream your butter and sugars together for about 3 minutes until light and fluffy. Proper creaming with properly softened butter is what helps to aerate the mixture. The sugar basically punches holes into the butter creating air pockets, which then will fill with the gasses created with the leavening agents which can help create some lift in the cookies. 

Once the mixture has properly creamed together, then add in your room temperature eggs, and vanilla extract. Make sure they are thoroughly mixed in. You want to make sure your eggs are room temperature so they don’t seize up the butter mixture.

Pro tip: You can place the eggs in a bowl of warm water for 10 minutes before using them to bring them to room temperature quickly.

Then add in your flour mixture and mix just until combined. Over mixing can result in more gluten (protein in the flour that creates structure) being formed which can cause for tough cookies to happen in the end. 

You can then stir in the chocolate chips at this point. Again just stir enough to mix them in and then stop mixing. 

Next you need to scoop the cookies. You can make them small or big. I vote big. But that’s your call. And then comes the tough part. Chilling the dough for 24 hours. I know. You have to wait a whole day for the best cookies ever but it will be worth it. 

New York Times Chocolate Chip Cookie Recipe FAQ’s Why did my cookies spread so much?

Cookie spreading is a bummer. There 8 reasons that I can think of why your cookies may have spread. If your cookies do spread in the oven, you can try this little trick I picked up from Sally’s Baking Addiction, which is to take them out of the oven and take a spoon and press the edges of the cookie inward.

Can I freeze these cookies?

Yes and you should. When they take 24 hours to chill, it’s much easier to freeze them. You can freeze them baked or unbaked. 

To freeze unbaked: Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.

To freeze baked: Allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life. 

Do I need to chill the dough? 

For optimal taste, texture and reduced spreading then YES, YES YES! You need to chill the dough. You can try chilling the dough for less time if you are in a hurry. But if you do bake them right away then it might affect the spreading, and overall texture.

Why do my chocolate chip cookies get hard?

This could be because you overbaked the cookies. If the dough is too warm (remember that chilling time!) then it could cause them too spread too much resulting in a cookie that gets too thin and gets too crispy and hard. Your oven temperature may also be too high. I recommend using an oven thermometer to ensure your oven is running at the correct temperature.

More cookie recipes: To make these NY Times chocolate chip cookies you will need:

                                         

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Boston Girl Bakes by Hperine@gmail.com - 2w ago

This Cinnamon Monkey Bread from scratch, is going to become your sinful go to brunch treat to wow the pants off your guests. Fluffy pull apart sweet bread rolls dipped in butter, rolled in cinnamon and sugar and drizzled with a vanilla glaze. This monkey bread recipe from scratch is THE perfect brunch treat. All you need is now is a mimosa to wash it down with. 

This post contains affiliate links. You can read my full disclosure policy here.

Excuse me while I lick my fingers as I type. They are covered in brown sugar cinnamon buttery goodness.

Believe it or not, when it comes to breakfast I’m a salty girl all the way. Bring on the crispy bacon. Everything bagels topped with a fried egg. Dripping in cheese as the yolk runs down my chin kind of salty girl. There are a few breakfasts that will make me stop dead in my tracks and put down that breakfast sandwich.

Cinnamon monkey bread is one of them. Basically I love monkey bread. ‘Nuff said. This is a great recipe for Christmas morning, Easter brunch, or really any Sunday that calls for Mimosas and stretchy pants. A monkey bread recipe from scratch is worth all the trouble and then some.

Why Is It Called Monkey Bread?

It’s kind of a goofy name right? But monkey bread is a rich dough, a  yeast bread, where the dough is divided into small balls of dough, rolled into usually a cinnamon sugar and baked into a bundt pan.  And apparently it has to do with being a finger food. The idea is that you pull apart bread rolls and eat it like a monkey might do.

Well Monkey see. Monkey do if you ask me.

Now you can get store bought bread rolls or use biscuit dough, like my 6 ingredient overnight monkey bread or you can make it from scratch. I prefer making my monkey bread from scratch!

To Make Monkey Bread From Scratch You Will Need: How To Make Monkey Bread From Scratch

Monkey bread does take some time to make when making it from scratch. But it’s worth every single amazing bite.

First off, yes we are going to need to work with yeast on this. Now I know there are easier ways to make monkey bread by using frozen bread dough. But this is not that kind of recipe. So yes yeast. Yes you can do it. And yes I’ll help you every step of the way.

You might want to give my Ultimate Guide To Making Homemade Bread Recipes a read.

This recipe for the dough comes from Bake From Scratch.  I recommend using Red Star Yeast if you can find it. It’s a premium yeast that will yield premium results.

Preparing The Yeast

To make the dough, start by combining warm milk (I recommend using whole), sugar and your active dry yeast into the bowl of your stand mixer or a measuring cup. You want to let the yeast proof for about 10 minutes until it’s foamy.

Pro Tip: If the yeast doesn’t foam, your milk was either too hot or  your yeast was  expired. Check the dates and expiration and try again!

Making The Dough

Once the yeast has proofed, then you want to start making your dough. For this I use my stand mixer. I transferred the yeast mixture to the bowl of my stand mixer. 

To the yeast mixture,  you will add in 1 cup of your properly measured flour. Then some melted butter, more flour and then your eggs.

Once the flour has been added its time to let the dough rise in a warm draft free place for about an hour in a greased covered bowl. Go do some dishes. Or Catch up on Netflix. Yea, I vote for Netflix too.

Shaping The Monkey Bread

Ok phase two: time to get your hands dirty.  In one corner of the arena: cinnamon + brown sugar. And in the other corner. Always a crowd favorite. Butter.

Basically get your bundt pan ready by spraying with non-stick cooking spray. 

You want to take a small 2-inch piece of dough, and shape into a ball in your hands. Then dip each ball into the melted butter, then roll into the brown sugar cinnamon mixture. 

Second rise and bake

You want to place each ball of dough into the bundt pan. You will still see the bottom of the bundt pan. But you are going to let the monkey bread go through a second rise. Just cover the bundt pan again and let it rise until doubled in size, and puffy – about 30 to 45 minutes. 

With the leftover brown sugar mixture and butter, you want to combine the rest and pour over the monkey bread before baking. 

And then bake in a preheated oven for 30 minutes at 350°F until an internal temperature reaches 190°F. Then you can prepare the glaze and drizzle over the monkey bread. 

Do I Need To Use A Stand Mixer?

If you don’t have a stand mixer, don’t fret. You can knead your dough by hand. It will take some muscle and a few extra minutes, but it can be done. 

Check out how to knead dough from King Arthur Flour.

Do I Need To Use A Bundt Pan?

If you don’t have one, then don’t sweat it. You can bake your monkey bread in a casserole dish. It will actually bake more evenly and faster anyway! Monkey bread made in a casserole dish will only take about 20 to 25 minutes.

Should I Use Unsalted Or Salted Butter?

I recommend always unsalted butter, because different brands use different amounts of salt. So it can be hard to control. If you only have salted butter, then omit the salt from the recipe. 

Tips For Making This Monkey Bread From Scratch
  • You want to use a thermometer to test the temperature of your milk before adding your yeast. Yeast is a living thing, which means if the milk is too hot, it will kill the yeast. If the milk is too cold the yeast will not proof properly.
  • Measure your flour accurately. Either measure using this method described in this post, or use a kitchen scale for best accuracy.
  • You can use your stand mixer with a dough hook attachment to make kneading this bread easy or make your bread dough in a mixing bowl with a dough whisk, and knead your bread dough by hand.
Do You Keep Monkey Bread In The Fridge?

Yes you can!

For unbaked monkey bread:

Shape the rolls and place in your bundt pan. Then cover with plastic wrap and store in the refrigerator overnight. And when ready to bake, uncover and allow to come to room tempearture and rise (the dough will get puffy) before baking.

For baked monkey bread:

You can store leftover in the fridge. Should stay fresh for 2-3 days. Keep reading for how to re-heat…

Can You Reheat Monkey Bread?

If for some reason you actually have leftovers (can’t say I have had any!) but yes you can re-heat. According to LeafTV, you can store the leftovers in the refrigerator. I always recommended keeping them wrapped and protected from drying out and weird smells in your fridge getting to it. Then when ready to eat, you can warm the monkey bread back up in an 250°F oven. 

More Homemade Bread Recipes

So monkey bread from scratch = basically, drizzle. Lick. Repeat.

Pour a mimosa. Invite some friends over. And start pulling it apart.

Oh then grab a slice of bacon too if you aren’t too stuffed full of this cinnamon monkey bread.

If you love this homemade monkey bread recipe, let me know and leave me a star rating and comment below!

Monkey Bread from scratch

Pull-Apart Cinnamon Monkey Bread made from scratch and drizzled in a vanilla glaze! Perfect brunch treat!

For the dough:
  • ⅔ cup (160 g) warm whole milk (105°F to 110°F)
  • 1 tablespoon granulated sugar
  • 1 0.25-ounce package (8 grams) active dry yeast
  • 3¼ cups (406 g) all-purpose flour, divided
  • ¼ cup (57 g) unsalted butter, melted
  • 2 (100 g) large eggs
  • 1 teaspoon kosher salt
For the coating:
  • 1 1/4 cups (248 g) brown sugar
  • 1 1/2 Tablespoons cinnamon
  • 3/4 cup (171 g, 12 Tbs.) butter, melted
For the glaze:
  • 1 cup (113 g) powdered sugar
  • 1 Tbs. whole milk (or heavy cream)
  • 1/2 teaspoon vanilla extract
  1. To Make The Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. With mixer running on low speed, add 1 cup (125 grams) flour, beating just until combined. 2. Add melted butter and ½ cup (63 grams) flour, beating until combined. Beat in eggs. Gradually add salt and remaining 1¾ cups (218 grams) flour, beating until a soft dough forms. (Dough will be sticky.)
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
  4. To make the coating: In one small bowl, combine the brown sugar and cinnamon. Stir to combine. In a second bowl, melt the butter.
  5. Spray a 10-inch bundt pan with cooking spray.
  6. Punch dough down very gently to release the gasses to release. Then remove small amounts of dough to form into about 1-inch balls. Dip each ball of dough into melted butter first, then roll into the brown sugar- cinnamon mixture. Place each ball of dough into the prepared pan arranging them as you go. You will get about 30 balls of dough. You may still see some of the bottom of the bundt pan in the end, but these will double in size. Once you have used all the dough, then cover the pan with a towel and allow to rise for another 45 minutes in a warm draft free place.
  7. Pre-heat the oven to 350oF. Combine the rest of the brown sugar/cinnamon mixture and butter. You may need to re-melt the butter. Then pour the mixture over the monkey bread before baking. Bake in your pre-heated oven on the middle rack for 30-35 minutes. Insert a digital thermometer into the center. The internal temperature should read 190oF. Allow to cool in the pan for 5 minutes, before inverting onto a plate.
  8. To make the glaze: In a bowl, whisk together the powdered sugar, milk and vanilla. Drizzle over the monkey bread and serve while warm.

This monkey bread is best served warm. But it can be kept at room temperature, covered, for up to 3 days or in the refrigerator. You can also make the dough and refrigerate it overnight before allowing it to go through the first rise. Then continue on with the rest of the recipe as followed!

The post Monkey Bread From Scratch appeared first on Boston Girl Bakes.

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Boston Girl Bakes by Hperine@gmail.com - 2w ago

An ooey gooey quick cinnamon roll recipe with a thick layer of cream cheese icing …ready in only an hour! These 1 hour cinnamon rolls are like a cinnabon cinnamon rolls that you can make at home.

Seriously try not to drool. I know it’s going to be tough. Because these copycat cinnabon cinnamon rolls that are made in an about hour start to finish are totally droolworthy.

 Basically, get those sweatpants and get ready. 

I’ve made these cinnamon rolls a few times. It took me a few attempts to get this recipe right, but when I did. Boy oh boy. I am going to make these for any brunch coming up in my life. Mother’s Day? Yup. Easter? Definitely. Any Sunday that needs it. Check. Because I mean cinnamon rolls can be a time consuming process but when they are done in an hour there’ no excuse not to whip some up. 

So let’s grab some yeast and let’s do this because I’m getting impatient. I want cinnamon rolls. Like now.

Ingredients Needed For this Copycat Cinnabon Cinnamon Recipe For the dough: 
  • Milk – I used whole milk for the best flavor, and texture.
  • Butter – I used unsalted butter so I can control the amount of salt
  • Sugar
  • Salt
  • Rapid Rise Yeast 
  • Flour 
  • Egg
For the filling:
  • brown sugar
  • cinnamon
For the icing: 
  • cream cheese
  • powdered sugar
  •  butter
  • vanilla 
Tips for making these one hour cinnamon rolls
  • You want to use a thermometer to test the temperature of your milk before adding your yeast. Yeast is a living thing, which means if the milk is too hot, it will kill the yeast. If the milk is too cold the yeast will not proof properly. You want the milk mixture to be around 105-110°F. 
  • Measure your flour accurately. Either measure using this method described in this post, or use a kitchen scale for best accuracy.
  • You can use your stand mixer with a dough hook attachment to make kneading this bread easy or make your bread dough in a mixing bowl with a dough whisk, and knead your bread dough by hand.

How to make these 1 hour cinnamon rolls 

Let’s face it. Cinnamon rolls might be the ultimate breakfast treat. Worth every calorie. But all that time waiting for the dough to rise? No way Jose. Not this girl. So what is a person to do? Eat oatmeal. Yea, right. Nope, use fast-acting yeast.

And there you go! Cinnamon rolls from dough to baked and to your tummy in an hour.

Making The Dough: 

Start by combining the milk, sugar, salt, and butter together in a sauce pan over medium heat. combine the milk,  Heat until the butter melts and then allow to cool. 

Into the bowl of a stand mixer, measure out 2 cups of flour and yeast with dough hook attachment . 

Once butter mixture has cooled, add into stand mixer and mix on low. Add in the egg and combine.

Add in remaining 2 cups of flour. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be a little sticky!} Rest dough 5 minutes.

Shaping The Cinnamon Rolls

To help roll out the dough, I like to use my silicone pastry mat

Once you have the dough rolled out, go ahead and slather it in butter. Sprinkle it with brown sugar and cinnamon. You know what Heaven is made of. And roll it on up.

Quick tip: Use thread or unwaxed unflavored dental floss to cut the rolls without squishing the dough. 

Then you need to let them rise for 20-25 minutes until puffy. 

And the best part of these rolls? They take 20 minutes to bake. Seriously. Do you hate me for introducing these into your life? 

Frosting These 1 Hour Cinnamon Rolls

 And of course, half the reason I eat those cinnamon swirled treats is the thick layer of vanilla cream cheese frosting on top. I used my go-to cream cheese frosting  recipe that I have used to frost a carrot cake, pumpkin cupcakes, and my favorite red velvet cupcakes.

The key is to keep the cream cheese frosting cold when you mix it with the butter.  When you frost your rolls, use only half the frosting so it can melt into all those cinnamoney (yes spell check that IS a word) nook and crannies. Then once they have cooled (if you can wait that long) spread the remaining frosting on.

Ok now you can dive in.

Bet you’re glad you busted out those sweatpants now aren’t you?

1 hour cinnamon roll FAQ’s How do you store cinnamon rolls?

If you have them covered in cream cheese icing, then they will need to be refrigerated (should keep for up to 2-3 days). Just warm them ( I do this in the microwave for a few seconds until warm and gooey again). You can also try warming them in the oven for a few minutes (200oF). If they are unfrosted, then you keep them at room temperature for 2-3 days.

Can I use active dry yeast?

What makes these ready in an hour is the use of the rapid rise yeast. So if you use active dry yeast, they will take longer to rise. They are usually not interchangeable and I have not tried this with ADY. So I recommend using the rapid rise instant yeast. 

Can I use low fat milk for cinnamon rolls?

I like using whole milk for best texture. It adds fat. Which adds flavor and richness. But a low fat milk should work just fine!

What if my cinnamon roll dough is too sticky?

The dough should be somewhat sticky. It should come off the sides of the bowl, but still stick to the bottom of the bowl. If it’s not coming away from the sides of the bowl, then add in a bit more flour. Just add a few tablespoons at a time though, so you don’t end up adding too much (which will make for a tough cinnamon roll in the end).

Can I make these one hour cinnamon rolls ahead of time?

Yes you can make them the night before. Just warm them up gently in an oven or in the microwave for a few seconds (10-15 for each roll.

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1-Hour Cinnabon Cinnamon Rolls

In one hour, ooey gooey cinnamon rolls topped with a thick layer of cream cheese icing!

For the dough:
  • 1 cup (240 g) warm milk
  • 1/3 cup (5 1/3 Tbs., 76 g) melted butter
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons (7 g – 1 pkg.) rapid rise yeast
  • 4-4 1/2 cups (480-540 g) all purpose flour
  • 1 egg (50 g)
For the filling:
  • 1/3 cup (5 1/3 Tbs., 76 g) softened unsalted butter
  • 1 cup (220 g) packed light brown sugar
  • 2 tablespoons (12 g) ground cinnamon
For the icing:
  • 8 oz. (227 g) cream cheese cold
  • 5 Tbsp. (71 g) unsalted butter room temperature
  • 2 tsp (8 g.) vanilla extract
  • 2 1/2 cups (283 g) confectioners sugar sifted
Making the dough:
  1. In a sauce pan over medium heat, combine the milk, granulated sugar, salt, and butter. Heat until the butter melts and then allow to cool.

  2. Into the bowl of a stand mixer, measure out 2 cups of flour and yeast with dough hook attachment .
  3. Once butter mixture has cooled, add into stand mixer and mix on low. Add in the egg and combine.
  4. Add in remaining 2 cups of flour. Scrape edges of bowl to stir flour in evenly. Knead 5 minutes on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. {You still want it to be a little sticky!} Rest dough 5 minutes.
Shaping the cinnamon rolls:
  1. Preheat oven to 350 degrees. Line rimmed baking sheet with silicone baking mat or parchment paper, spray lightly with nonstick cooking spray and set aside.
  2. Sprinkle counter with flour and roll dough to be about 12×16 inches.  

  3. Spread with softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. 

  4.  Dump brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched.   Lightly press the sugar mixture into the butter using a rolling pin.

  5. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. 

  6. Cover the dish with a towel and allow to rise in a warm draft place for about 20-25 minutes until puffy.

  7.  Bake about 20 minutes or until tops start to brown lightly.

Make the cream cheese icing:
  1.  Cream the cream cheese and butter together.

  2. Add in your vanilla extract.

  3. Then add in your sugar 1/2 cup at a time, and mix until smooth and creamy.

  4. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again

  • You want to use a thermometer to test the temperature of your milk before adding your yeast. Yeast is a living thing, which means if the milk is too hot, it will kill the yeast. If the milk is too cold the yeast will not proof properly. You want the milk mixture to be around 105-110°F. 
  • Measure your flour accurately. Either measure using this method described in this post, or use a kitchen scale for best accuracy.
  • You can use your stand mixer with a dough hook attachment to make kneading this bread easy or make your bread dough in a mixing bowl with a dough whisk, and knead your bread dough by hand.

     

The post 1 Hour Cinnamon Rolls appeared first on Boston Girl Bakes.

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Boston Girl Bakes by Hperine@gmail.com - 3w ago

When you need a fun cupcake for a celebration or it’s Cinco De Mayo…then these Piñata cupcakes filled with M&M candies and sprinkles are just the ticket.

When it comes to celebrations, nothing does it best than with a cupcake. Like a cupcake filled with candy. 

Like these piñata cupcakes.

I mean come on. A cupcake filled with candy. Let’s be kids again, and enjoy one of these. No blindfold or crazy spinning around with a baseball bat required.

How To Make These Pinata Cupcakes – Step By Step 

These cupcakes start off by making my easy vanilla cupcakes. These cupcakes couldn’t be easier because they are made with melted butter – which gives great flavor and make them quick to throw together. 

  • Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
  • In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
  • Add the butter and sugar and whisk to combine. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla. Add the dry ingredients and mixing just until incorporated.
  • Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
  • Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. 

Filling These Pinata Cupcakes

Once the cupcakes have completely cooled, it’s time to turn these cupcakes into party cupcakes. You want to start by removing the center of the cupcake. I have a post and video on how to remove the core of a cupcake using 4 different tools. You can use: 

  • apple corer
  • butter knife
  • piping tip
  • melon baller

My favorite tool to core the cupcakes is the apple corer. If you want a larger center cored out, then melon baller or butter knife might be your better option.

Once the cupcakes have been cored, then fill the center with the mini M&M’s and sprinkles. I’ve seen pinata cupcakes on the internet before, but they are usually filled with just sprinkles. I don’t like the idea of a mouthful of just sprinkles, so I chose to fill them with the mini M&M’s instead. And I’m so glad I did! Nothing like a mouthful of M&M’s to make a girl’s day.  

Frosting These Cupcakes

Once the cupcakes are filled it’s time to frost! I frosted these with Italian Meringue buttercream. But if you’re not feeling that adventurous you can stick to making my best buttercream frosting. It’s simple, whipped, and crazy good. 

Of course I have more options for you! Check out The Ultimate Guide To Different Types Of Frosting,or you can check out these recipes:

If you’re new to frosting cupcakes have no fear. I got you. You can check out my The Ultimate Guide To Baking Cupcakes At Home and Ultimate Guide To Decorating Cupcakes For Beginners.

Tips On Making This Pinata Cupcake Recipe
  • Be sure to measure your flour correctly if you are using dry measuring cups or you can use a kitchen scale for best accuracy
  • Make sure your large eggs are room temperature. Place your eggs in a bowl of warm water for 10 minutes before using them in your recipe.
  • Do not overfill your cupcake liners when scooping the batter. You want your liners about 2/3 full. Overfilled cupcakes can result in the cupcakes sinking after you baking them. Read this post for 6 reasons why your cupcakes sink in the middle.
  • Double check that your baking powder is still fresh. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. To check the freshness, add a teaspoon of baking powder to some hot water. If it bubbles, it’s still fresh. If it doesn’t throw it out.
  • Use an oven thermometer to make sure that your oven is heated correctly so these bake properly. For more oven 101, read this post.
Can I Make These Cupcakes Ahead Of Time?

Absolutely you can! These cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature.

The frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.

If you have leftover cupcakes they also keep well covered tightly in the refrigerator for 3 days.  You can also freeze these cupcakes, without filling, for up to 2-3 months. Then just thaw overnight in the refrigerator and then fill and frost as normal!

Can I Use Low Fat Milk To These Cupcakes?

I do recommend using whole milk for the best taste and texture, but you can use a low fat milk if that’s all you have. It may just slightly affect the overall texture. 

More Cupcake Recipes

Pinata Cupcakes

When you need a fun cupcake for a celebration or it’s Cinco De Mayo…then these Piñata cupcakes filled with M&M candies and sprinkles are just the ticket.

  • 1 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 tsp. salt
  • 8 tbsp. unsalted butter melted (slightly cooled)
  • 1 cup sugar
  • 2 large eggs at room temperature
  • 1 egg white
  • 1/2 cup whole milk room temperature
  • 1 tbsp. vanilla extract or vanilla bean paste
  • 1 cup mini M&M's (or sprinkles)
  • Cupcake Pans
  • Wilton 2D Tip
  • Cupcake Liners
  • Whisk
  1. Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
  2. In a medium mixing bowl, combine the flour, baking powder and salt. Whisk together and set aside.
  3. Add the butter and sugar and whisk to combine. Mix in the eggs and egg white until incorporated. Stir in the milk and vanilla. Add the dry ingredients and mixing just until incorporated.
  4. Divide the batter between the prepared paper liners, filling each about 2/3 of the way full.
  5. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. 

  6. Core the center of a cupcake. Fill with candy and sprinkles. Frost cooled cupcakes as desired.

  • I used Italian meringue buttercream for these cupcakes. But this American buttercream frosting is fantastic and easier/quicker to whip up! Both would be great. 
  • Be sure to measure your flour correctly by scooping the flour into the measuring cup with a spoon and then level off with a knife.
  • Make sure your large eggs are room temperature. Place your eggs in a bowl of warm water for 10 minutes before using them in your recipe.
  • Do not overfill your cupcake liners when scooping the batter. You want your liners about 2/3 full. Overfilled cupcakes can result in the cupcakes sinking after you baking them. 
  • Double check that your baking powder is still fresh. Because this recipe uses melted butter there is no creaming step to incorporate air, so you need to make sure the baking powder is fresh so your cupcakes rise properly. To check the freshness, add a teaspoon of baking powder to some hot water. If it bubbles, it’s still fresh. If it doesn’t throw it out.
  • Use an oven thermometer to make sure that your oven is heated correctly so these bake properly. 

The post Pinata Cupcakes appeared first on Boston Girl Bakes.

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Boston Girl Bakes by Hperine@gmail.com - 3w ago

This month let’s make cupcakes! Vanilla cupcakes – but feel free to get creative. Keep it simple with a vanilla buttercream frosting. Cover it with chocolate. Add a filling. Throw on some sprinkles. Sky’s the limit with this May baking challenge!

With Spring here, Mother’s Day around the corner I figured why not celebrate with some cupcakes for the month!

I have a couple vanilla cupcake recipes for you to choose from as well. And you can get creative with the buttercream frosting. Even add a filling if you want! 

Here is how to participate in the challenge:
  1. Make and Comment: Bake these easy vanilla cupcakes and come back and comment and let me know how it went! You also have the option of making this perfect vanilla cupcakes (not as easy, but totally worth creaming the butter and sugar). If vanilla isn’t your thing, then make some chocolate cupcakes!
  2. Frost Your Cupcakes!  – Make some buttercream frosting and frost your cupcakes. If you want to try a more advanced frosting then try my Italian meringue buttercream, swiss meringue buttercream, german custard buttercream, ermine boiled milk icing, or maybe a simple cream cheese frosting. You might want to give my Ultimate Guide to different types of frostings a read. If you need help decorating cupcakes, then check out my ultimate guide to decorating cupcakes
  3. Share: Take a photo and share it by May 31, 2019 EST. You have two options on how to share your photo:
    1.  Share on Instagram. Just be sure to tag me – @bostongirlbakes and use the hashtag #bostongirbakes
    2. Facebook Community – I have started a brand new private Facebook group just for us! If you’re not already inside, click here to request access. Please note that I approve everyone manually to ensure the community remains a fun and friendly place, so it may take several days for your request to be approved.You can submit to one or the other, or to BOTH for two entries. Woo hoo double entries 
The Prize

This month I will be giving you a chance to win your own apron from Flirty Aprons of your choice ($30 or less value) + a $50 digital Amazon Gift card. I love my Flirty aprons – they are just so cute. They have aprons for women, men, and kids! Plus kitchen tools, farmhouse signs, even organic kitchen cleaning products!

Every person who submits a photo following those directions will be entered into the random giveaway! No purchase necessary.

And don’t worry about taking that perfect photo.  The winner will be selected randomly. Your photos may be put on display to share with my entire audience! I will message the winner via the platform they posted the photo on (Facebook or Instagram). Winner must reply with their address to receive the gift card.  If there’s no response within 48 hours a new winner will be chosen. I will purchase the gift card through the Amazon website.

Last Month’s Baking Challenge

Last month’s baking challenge: Carrot Cake

With Easter falling smack dab in the middle of April it was a perfect time to make my carrot layer cake!  

It was so much fun seeing everyone’s carrot cakes!

Check out some of the entries…

The winner was and she was notified! Congratulations!!!

So what do you think?! Are you up for this month’s baking challenge?!

The post May Baking Challenge appeared first on Boston Girl Bakes.

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Boston Girl Bakes by Hperine@gmail.com - 1M ago

This key lime cheesecake recipe has a tangy, sweet, and creamy- with a perfect graham cracker bottom. Top with a bit of sweetened whipped cream for the perfect special occasion cheesecake.

I still remember the first time I had cheesecake. We had a big family dinner out at some restaurant, and the finale to the dinner. Cheesecake. And. I hated it.

I would spent the rest of my childhood and well into my early adulthood avoiding the stuff. The next time I had a cheesecake was working at some high end restaurant. And guess what. I loved it. I mean absolutely loved it. What the heck? I mean all these years I had harbored this absolute hatred towards it.

And then it hit me. That cheesecake I had as a kid. Cherry cheesecake. Those big red cherries drizzled over the cheesecake. I hated those fake cherries. Not the actual cheesecake! All those years wasted. Cheesecake-less.

How To Make This Key Lime Cheesecake Recipe:

This key lime pie cheesecake starts with making a perfect buttery graham cracker crust. You can crush the graham crackers by placing them in a zip-loc bag and using a rolling pin to smash them to smithereens. Had a bad day? Then this is totally your method. In a bit of a rush? Well, then the food processor is your going to be your go to.

After those graham crackers have been reduced to crumbs. It’s time to add melted butter, a pinch of salt and a bit of sugar. Then press into your springform pan. I like to use the bottom of a measuring cup to press down the crumbs and a bit up the sides of the pan. You want to then bake the crust for 10 minutes in the lower third of your oven.

Once you have pre-baked your crust, you will need to wrap the outside of the pan in 3-4 layers of tinfoil. This is going to protect your cheesecake while it bakes in a water bath. Another great alternative to wrapping in tin-foil is to use a slow cooker liner. Here is a great tutorial on how to use these liners to protect your cheesecake while it bakes from Life Love And Sugar.

Now for the filling. Ok, so I have to admit I guess that this is technically a lime cheesecake and not a key lime cheesecake. I don’t know about but I am rarely able to find key limes or key lime juice in my supermarket. And if I was to find key limes, I really don’t feel like juicing a whole bunch of those tiny limes. For me? I simply grabbed about 4 limes and juiced and zested those instead.

I make my key lime filling in my stand mixer for quick easy work. Simply combine your cream cheese and sugar for about 4 minutes until smooth. Be sure to not continue to mix beyond that point because otherwise you will be just adding in unwanted air that will cause your cheesecake later to crack in the oven. Then mix in your salt, vanilla, eggs and sour cream. After that is all incorporated then add in your heavy cream. Give your bowl a scrape down.

Throw in your lime juice. And your zest. And voila! You’re ready to make your water bath and bake your cheesecake.

What Is A Cheesecake Water Bath?

A cheesecake water bath is essentially a slow way to cook the cheesecake. A cheesecake is type of custard and we want it to cook slowly so the texture is smooth and creamy. To achieve that, we place the cheesecake pan into a second larger pan with water.

The water surrounds the cheesecake allowing it cook slowly.

How Do You Make A Cheesecke Water Bath? 

You want to place the springform pan (it’s all wrapped in foil or a slow cooker liner right?) into a large heavy duty roasting pan. And go ahead and pour your filling into the pan.

Then add in hot boiling water into the roasting pan so it comes halfway up the sides of the cheesecake.

The cheesecake will bake for about 1 1/2 hours. But once that timer goes off, don’t take that cheesecake out yet. It will seem like the cheesecake isn’t quite baked in the center. But that just means your’e doing it right. You want to crack open the door to your oven and let the cheesecake cool in the oven for about an hour with the heat off.

Is it time to eat it yet? No sorry. Patience friend. That cheesecake now needs to cool for about 4 hours. Cheesecake is the perfect make ahead dessert. 

When you are ready to dig in, remove the foil from the outside. Run a knife along the inside edge and remove the outer ring to the pan. I topped my cheesecake with a bit of sweetened whipped cream before serving.

Basically it was absolute perfection.

What causes my cheesecake to crack?

There is nothing more frustrating than taking your cheesecake out of the fridge only to reveal a giant crack down the middle! Simply put, your cheesecake cracked because it was either overcooked over overmixed.

How do you avoid this? Be sure to use room temperature cream cheese so you do not have to mix the batter that much.

Also avoid opening the door while baking. Big temperature changes like this can cause your cheesecake to crack.

Be sure to bake in that water bath! That slow cooking method will help to prevent your cheesecake from cracking.

And although the cheesecake may appear still jiggly in the center when the timer goes off, it is done. Do not continue to bake the cheesecake because this will cause it to become overcooked. It will firm as it cools.

 So what do you do if the cheesecake is still cracked? Top with some homemade whipped cream or fresh fruit and no one will be the wiser! 

Tips For Making This Key Lime Cheesecake Recipe
  • Make sure all your ingredients, especially your cream cheese is at room temperature. Cold cream cheese will not incorporate into the rest of the ingredients, so be sure that you leave at room temperature for at least 30 minutes. This may take longer depending on the temperature of your kitchen!
  • Do not overmix your ingredients. Over-mixing your cheesecake will result in TOO much air incorporated into the batter which results in a cracked cheesecake!
  • Use a waterbath or bain marie as the French call it. Wrap your cheesecake pan several times in tinfoil on the outside of the pan and set the pan inside a larger pan (like a roasting pan) that has been filled with hot water. The key here is make sure your pan is completely covered by tinfoil so no water seeps into the cheesecake, which would result in a soggy crust! I wrap my cheesecake in 3 layers of foil and use a good quality springform pan.
  • A great alternative to the waterbath is placing a pan of boiling water on the rack below where your cheesecake is baking. The steam from the hot water will gently cook your cheesecake and you do not have to worry about a soggy bottom! 
  • Allow your cheesecake to cool in the oven with the heat off for an hour. It will appear that it is not done, and be a bit wiggly in the middle. Just allow the cheesecake to sit in the oven for an hour. Then be sure to refrigerate the cheesecake for at least 4 hours (up to overnight) at which point your cheesecake will completely set up.

So the long cheesecake drought is over.  I have seen the light. And its a bright green key lime light. So don’t be like me. Don’t wait years to make this. Heck, don’t waste another second. Make this key lime pie cheesecake now.

To Make This Key Lime Cheesecake Recipe You Will Need:

Key Lime Cheesecake

A tangy, sweet, and creamy key lime cheesecake with a perfect buttery graham cracker crust. Top it with sweetened whipped cream for an out of world dessert!

For the crust:
  • 1 3/4 cup (227 grams) graham crackers ((from about 15 crackers))
  • 2 Tbs (12 grams) granulated white sugar
  • pinch salt
  • 4 Tbsp + 1 tsp (61 grams) unsalted butter (melted)
For the cheesecake filling:
  • 2 pounds (4- 8 ounce blocks) cream cheese (softened to room temperature)
  • 1 1/3 cups (264 grams) granulated white sugar
  • pinch salt
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2/3 cup (151 grams) sour cream
  • 2/3 cup (151 grams) heavy cream
  • 1/2 cup (115 grams) lime juice
  • 2 tablespoons lime zest (about the zest of 2 limes)
For the whipped cream:
  • 1 cup (227 grams) heavy cream
  • 2 Tbs (14 grams) confectioners sugar (powdered sugar)
  • 1/2 tsp vanilla extract
  1. Process graham crackers, mix with sugar, salt, butter: Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.

  2. Preheat oven to 350°F (175°C), with rack in lower third of oven.

  3. Press the graham cracker crumbs into the bottom of a 9 inch springform pan: Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan.

  4. Bake the crust: Place the pan on a baking sheet and bake at 350°F (175°C) for 10 minutes. Remove from the oven and let cool. While the crust is cooling, you can skip ahead and start on the filling. Wait until the crust has cooled to wrap the pan in foil in the next step.

  5. Triple wrap pan in heavy duty foil: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface.

    Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don’t create any holes in the foil. Repeat this 2 more times so you have 3 layers of foil. You can also use a slow cooker liner.

  6. Make the cheesecake filling: Beat cream cheese, then sugar: Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more.

  7. Add salt, vanilla, then eggs, then sour cream: Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated.

  8. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate. Stir in your lime juice and zest.

  9. Bake the cheesecake: Prepare pan and boiling water: Place the foil-wrapped springform pan in a large, high-sided roasting pan...

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Boston Girl Bakes by Hperine@gmail.com - 1M ago

I’ve rounded up over 25 recipes to serve for your Easter brunch this year! From sweet to savory, I’ve got you covered to have a delicious brunch with your family and friends. These Easter brunch recipes are sure to become a family favorite!

I don’t think I’ve met a person who says they don’t love brunch. With delicious breakfast foods in abundance. Served with a mimosa or bloody mary. 

Yes please. 

So I thought I’d round up some Easter brunch inspiration for you and share with you some of my favorite recipes from the blog that I have served time and time again for brunch. Plus a few from my favorite bloggers that I have personally made myself and know would be a great addition to your Easter brunch this year. 

What Do I Serve With Easter Brunch?

When serving brunch I like to try to serve

  • something sweet
  • something salty
  • something made with eggs
  • and some sort of starch (usually potatoes)
  • I always make a fresh fruit salad.
  • And then a dessert.
  • Plus a cocktail. Usually a mimosa or a bloody mary!

Try to make things a day ahead of time if you can. For example, I like make a quiche the day before and then warm up in the oven before serving. I assemble a fruit salad and pop that into the fridge. 

So let’s brunch shall we?

Monkey Bread From Scratch

Homemade yeast rolls rolled in cinnamon and sugar. Is there anything better? You can also get this prepped ahead of time. Make this monkey bread, but then before the final rise and baking go ahead and wrap it up and place it in the fridge. Then the morning of, you can simply let it rise one final time and bake. No stress!

1 Hour Cinnamon Rolls

These cinnamon rolls will come together quickly which is exactly what you need on Easter morning!

Blueberry Lemon Scones

Scones are a great quick Easter brunch recipe to throw together. With fresh blueberries and lemon glaze these come together in under a half hour.

Strawberry Buttermilk Scones

If blueberries aren’t your thing, then try these strawberry scones made with buttermilk instead.

Cranberry Orange Scones

Of course, my favorite go to scone flavor combination is cranberry orange. 

Homemade Bagels

If you really want to impress your guests, make them some homemade bagels. All you need now is cream cheese.

Raspberry Sweet Rolls

If cinnamon rolls aren’t your thing, then make these sweet rolls with raspberries and lemon.

Blueberry Streusel Muffins

These blueberry muffins are the BEST ever. With a buttery brown sugar streusel on top, make these the day before and call brunch easy peasy.

Blueberry Muffin Bread

If you don’t feel like making blueberry muffins then this muffin bread is the answer. It’s easy to make and made in one bowl!

3 Ingredient Self Rising Flour Biscuits

These biscuits require only 3 ingredients. Of course, you could add cheddar cheese like I did and make it a tasty 4 ingredients.

Buttermilk Biscuits

Another option is these buttermilk biscuits. Serve these with butter and jam for a tasty brunch recipe.

Peanut Butter And Jelly Coffee Cake

For a fun twist on coffee cake try this recipe for brunch. With jam swirled in, and a peanut butter streusel on top it will be a hit!

Whole Wheat Banana Bread

This whole wheat banana bread might be the best banana bread. Ever. You can make the original version, Flour Bakery’s banana bread, or try this version made with white whole wheat flour. 

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Boston Girl Bakes by Hperine@gmail.com - 1M ago

This post is full of my favorite and most important baking tips. My goal is give you the confidence to become a better baker and whip up some delicious desserts from scratch in your own kitchen. With these baking tips I know you will be on your way to being a better baker. 

Listen, friend I am not a culinary grad. Nor did I stand knee high by my grandmother’s side helping her making fluffy buttermilk biscuits. I attempted a few batches of chocolate chip cookies, but that was about it. It wouldn’t be until my 20’s that my love of baking would develop. I took a recreational class at a local culinary school and so my obsession began. 

So I am a self taught baker like most of you. Which means I have had my share of failures. Mistakes. Bowls of ingredients thrown into the trash. I’ve forgotten the baking powder. Iced a cake while it’s hot only to watch the whole batch of buttercream frosting melt down the side. 

But my years of  trials and errors are to your benefit. My hope is that I can teach you my mistakes to help you become more successful when baking from scratch. 

Baking Tip #1:  Read The Recipe Before You Start.

Before you start busting out your mixing bowls and whisks, start by reading the recipe. The entire recipe.  Some recipes are short and sweet. Others require major chilling time. Sometimes even overnight! Making bread? Do you have two hours to wait for that first rise? Do yourself a favor and read the whole darn thing ingredients and directions.

Is there anything you can do days before?

Also make sure you understand all the steps. If you don’t, now is the time to figure it out. Get a feel for what you are about to tackle. 

Is there anything you need to do before you begin? This has to do with Tip #2…

Baking Tip #2: Mise En Place

I don’t know how many times I’ve started a recipe to only find out I have no eggs left. Or I’m out of sugar. Take an inventory of everything you will need. I like to call this getting my ducks in a row. The French call this “mise en place” or everything in its place.  I like to take ALL my ingredients out before I start and measure out my ingredients. That way I can assess if I am lacking in anything or low on something.

You also want to see if there is anything you need to do BEFORE you start to bake. Do the walnuts called for in your carrot cake need to be toasted and chopped? Then get that done. Does the powdered sugar need to be sifted before you add it to your buttercream frosting. Go ahead and sift. Maybe your cranberries to need to be cut in half to be added to your cranberry scones

Baking Tip #3: Temperature Is Key. Don’t Ignore It.

The temperature of your ingredients is crucial to the success of your dessert. Check your recipe and get set up to bake (remember tip # 1 and #2!). Does your recipe call for softened butter? Then take it out ahead of time. If you forget to take your butter out of ahead of time, then here are 3 quick ways to soften your butter.

Baked goods need room temperature ingredients even the milk and eggs! If you forget to take your eggs out ahead of time, then put them in a bowl of warm water for 10 minutes before mixing them with the rest of your ingredients. 

Making pie crust or buttermilk biscuits? Then you want COLD ingredients. Always follow the recipe when it comes to the temperature it states.

Baking Tip #4: Get your pans ready!

Ever notice that step in your recipe says to prepare your pans? Don’t skip this until the end! You want your pans waiting for you ready to go not the other way around. It’s not just convenience either.

Once you have your batter made your leavening agents have already gone to work so you want to get them in the oven right away. You don’t want to stop at the end and then prepare your pans. It could result in failure not success! For most recipes, you need to coat your pan with a nonstick spray. For cakes I like to coat with butter AND flour to ensure they come out carefully! For cookies, I simply use a silicone baking mat or parchment paper.

Click here for a full tutorial on how to prepare your cake pans

Baking Tip #5: Check The Freshness Of Your Ingredients.

Quality and freshness of your ingredients counts when it comes to baking. I’m not saying you need to go out and buy all top shelf ingredients. But a few to invest in good quality butter, vanilla, and chocolate. And then keep them fresh, and check the freshness before you begin.

 Check your baking powder and baking soda for freshness. Whatever you do don’t use that baking soda in your fridge! It can absorb flavors of what’s in your food. 

To test the baking powder freshness – place a teaspoon in warm water and see if it bubbles. If it doesn’t throw it out.  To test the baking soda freshness – place a teaspoon in an acid (lemon juice or vinegar) and see if it bubbles. If it doesn’t throw it out. 

What about your yeast? Check the expiration date! You can also place the yeast in some warm water with a bit of sugar before starting your homemade bread recipes to see if it activates (aka comes alive).

Same goes for your spices.  If they have been hanging around in your pantry for more than two years, throw ’em out. Give them a sniff, if you can’t smell them anymore throw them out. It’s time to buy new.

Baking Tip #6: Check that oven.

When it comes to baking a properly heated oven is key. Do not put your baked good in an oven that has not been preheated. It can seriously affect the outcome. If you’re not sure if your oven is at the right temperature? Invest in an oven thermometer. And unless the recipe calls for otherwise, you want to put your baked goods on the middle rack.

For more oven 101, click here

Baking Tip #7: Measure correctly.

When it comes to baking, it is all about the measuring. You want to make sure you do this accurately and with the right tools.

One major one to get right is your flour. You want to spoon the flour into your measuring cup and then level off once it’s full. Do not tap the sides, or simply dip your cup into the flour. You will end up with too much. Click here for more on how to measure your flour correctly

Of course flour is just one ingredient. You can learn how to measure all of your baking ingredients here

For the most accurate measuring, use a kitchen scale. And again, measure out your ingredients first before you start.

Baking Tip #8: Timing is Essential.

You may notice that you recipe instructions call for certain steps to be carried out for a certain amount of time. Cream the butter and sugar for 3 minutes. Let the dough rest for 10 minutes.

There is good scientific reasoning behind those steps so don’t skip it. And don’t think you can “tell when 3 minutes is up”. Trust me you can’t. So get a kitchen timer out or simply use your phone and actually time yourself when completing these steps. It will result in a baked good that has people wondering what bakery you got it from.

Baking Tip #9: Take care when making substitutions.

The first time out follow the recipe exactly. There is always room down the road for getting creative. But when you start swapping out certain ingredients and substituting others, you have no idea what you will end up with. And if you are new to baking, then follow the experts and do what the recipe says. As you get more comfortable with baking and certain ingredients and how they behave then start experimenting.

But remember baking is a science and changing even just one ingredient can change the overall chemistry of the recipe, which might result in failure. So I suggest start small with your experiments. Think of mixing up the add-ins to a cookie, or adding some flavor to a vanilla buttercream. Start small and the more success you will have the more confident baker you will become!

Baking Tip #10: Bake One Batch At A Time.

I have tried to bake multiple cookie sheets and cupcake pans at a time. But I found it never works out. So place leftover dough and batter in the fridge while the first batch bakes. 

You can try rotating the pans on different racks during baking. Or placing side by side. But I find I never get the same results. So yes baking one cookie sheet at a time might sound like a pain, but so is serving sub par cookies!

I hope you liked these 10 baking tips, and if you like this post be sure to pin for later! And let me know in the comment section, which tip was your favorite! More Baking 101 Posts:

You can check out more baking 101 posts here:

The post My Top 10 Baking Tips appeared first on Boston Girl Bakes.

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Boston Girl Bakes by Hperine@gmail.com - 1M ago

If you need a cookie fast, then these are your friend. These peanut butter M&M cookies are made in one bowl, and require no chilling time. So peanut butter M and M cookies in a jiffy basically. And yes that was an intended pun on the word jiffy. Forgive me. 

When it comes to a classic cookie that can make anyone’s day. Only two come to mind. Chocolate chip cookies. And a peanut butter cookie.

I mean peanut butter. Butter. Brown sugar. And oh some M&M’s thrown in for good measure. Yea, your day just got a little better didn’t it?

And what’s better and faster than a peanut butter M&M cookie that can be made in one bowl and requires no chilling time. Just measure, mix, scoop and bake. Eat. Repeat.  Don’t skip the repeat part. 

These peanut butter M and M cookies are made with ALL butter and will satisfy that peanut butter craving you know you all get once in a while. I adapted this recipe from my soft peanut butter cookie recipe that I originally made with Reese’s pieces, by swapping out the shortening and using all butter. I prefer to use all butter if I can in a recipe. I’m not a big fan of that blue tub of stuff. Seriously why can’t you wash that stuff off your hands? Even a dishwasher struggles.  What’s in that stuff?!

How To Make These Peanut Butter M&M Cookies

Alright let’s do this. To make these you want to…

  1. Preheat oven to 375°F degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the sugars and butter until light and fluffy about 2-3 minutes. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Stir in the chips and candies.
  3. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork.
  4. Bake for 10-12 minutes. Cool on a wire rack.

These cookies are a cinch to make. All you need to do is cream together the softened butter and sugar first. 

Add in the room temperature eggs, peanut butter and vanilla.

Then add in your dry ingredients – flour, baking powder and salt.

Pro Tip: With any baked good, I try not to “overmix”.  How do you know if you have mixed enough? Stop the mixer when you see a few streaks of flour still visible.

Then add in your M&M’s and chocolate chips.  I decided to up the peanut flavor by  throwing in a cup of peanut M&M’s. Feel free to use regular M&M’s, or even peanut butter M&M’s! (ooh yum!). And I used miniature chocolate chips. As my sister says, it’s better “cookie to chocolate ratio” and I’m not going to argue with her. 

I have stirred this dough by hand and I’ve let the mixer do it as well. The mixer will crush the M&M candies, but I kinda like that. If you want them more whole, then be sure to stir by hand. 

How To Shape These Peanut Butter M&M Cookies

You want to use a 1-inch cookie scoop for these cookies. I roll the cookie dough balls in my hands to shape them into a perfect round ball. Then I roll them in additional sugar. 

Last but not least, I simply press them down with the palm of my hand. 

Tips On Making These Peanut Butter M&M Cookies:
  • Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here.
  • Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go.
  • Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end  up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go.

What Kind Of Peanut Butter Should I Use For Peanut Butter Cookies?

I always recommend the good old peanut butter you don’t have to stir. I’d steer clear from the natural peanut butter because of all the oil. I think it might make it too greasy!

Can I Make These Peanut Butter M&M Cookies Ahead Of Time?

Yes and you should! Making cookie dough ahead of time does magical things for it. It actually makes the dough better I think. It also helps the cookies from spreading too much

You can make the dough and scoop them then cover and refrigerate (up to 24 hours). These will also keep for 2-3 days at room temperature. I just store mine in a ziploc bag. 

Or you can freeze the dough and/or cookies. If you freeze the dough, when ready to bake just bake froze and then add a few minutes of baking time. 

Tools Needed To Make These Peanut Butter M&M Cookies You Will Need: More Cookie Recipes

And there you go a simple cookie to satisfy any craving! Peanut butter cookies with peanut butter M&M’s. Yes please.

If you like this recipe, let me know and leave me a comment below!

Happy baking everyone!

Peanut Butter M&M Cookies

A classic peanut butter cookie loaded with peanut M&M’s!

  • 1/4 cup granulated white sugar plus additional sugar to roll cookies in
  • 3/4 cup brown sugar
  • 8 tbsp unsalted softened butter (1 stick, 4 ounces)
  • 1 egg
  • 1 cup smooth peanut butter
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups flour
  • 1 cup miniature chocolate chips
  • 1 cup peanut M&M's
  1. Preheat oven to 375F degrees. Line a cookie sheet with parchment paper.
  2. In a large bowl, cream together the sugars and butter until light and fluffy about 2-3 minutes. Add in the egg to the butter mixture and stir to combine. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Stir in the chips and candies.
  3. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork.
  4. Bake for 10-12 minutes. Cool on a wire rack.

Be sure to measure your flour correctly. Over-measuring your flour is going to result in a dry, crumbly cookie. Read my full post on how to measure your flour correctly here. Use room temperature butter. By softening your butter properly (and here are 3 ways you can do that in a hurry!) will allow the sugar to punch tiny holes into the butter incorporating air into the dough. Cold butter won’t allow this to happen. So room temperature, unsalted, and you’re good to go. Don’t forget to take those eggs out early too. You also need a room temperature egg as well. Remember you want your ingredients all playing along well together. So a cold egg and room temperature butter just don’t play nice on the playground together. You’ll end up with butter that starts to seize up in your bowl. My trick? Put your eggs in a bowl of warm water for 5 to 10 minutes and you’re good to go. Flatten those cookies a bit. These cookies won’t spread much, so you want to help them out a bit and flatten them a bit. I prefer the fork criss cross method, but even a quick flatten with the palm of your hand will do the trick. Have you read my post on why your cookies spread too much? Check it out here!

The post Peanut Butter M&M Cookies appeared first on Boston Girl Bakes.

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