No-bake cookies – Fallen Souffle http://fallensouffle.com/ Fri, 11 Nov 2022 06:07:17 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://fallensouffle.com/wp-content/uploads/2021/08/cropped-icon-32x32.png No-bake cookies – Fallen Souffle http://fallensouffle.com/ 32 32 This Truly Horrible Food Combination Puzzled My Inner-MN https://fallensouffle.com/this-truly-horrible-food-combination-puzzled-my-inner-mn/ Fri, 11 Nov 2022 03:14:37 +0000 https://fallensouffle.com/this-truly-horrible-food-combination-puzzled-my-inner-mn/ Ok, I’ll admit it, when I’m not working I either help unpack the boxes or run errands to the storage locker. It’s during some of the downtime that can come with performing these tasks that I’ll find myself scrolling through social media, and tonight I came across a combination of favorite foods that was something […]]]>

Ok, I’ll admit it, when I’m not working I either help unpack the boxes or run errands to the storage locker. It’s during some of the downtime that can come with performing these tasks that I’ll find myself scrolling through social media, and tonight I came across a combination of favorite foods that was something truly awful . Peanut butter on pizza.

So I often find my scroll stop when I come across something from the Minnesota Memes Facebook group. It could be a true Minnesota snark, a fact, or a fuzzy combination of the two. Thursday seemed like a day of honesty in the group with people sharing the things that make them different from those around them. It might have been “having no beans in your chili” for you “don’t like to fish” but to take it to such an awful combination of two of my favorite foods alone, pizza and peanut butter .

A photo was even left as evidence.

Image Credit: Screenshot by Paul Shea/TSM

Image Credit: Screenshot by Paul Shea/TSM

^^ What is that? ^^ **Chills**

It’s horrible to watch, damn it! Did they bake a pizza with peanut butter on it? Was this included in a delivery? How good can that look??

The flavors might work, other than the tomato sauce part. Like a meaty cheese toast.

But it’s the sauce that makes me gag thinking about it.

But a weird part of me also just wants to give it a try, just to see if I’m totally wrong and if it’s really that good.

13 Minnesota Slang Terms Everyone Should Know

Bits O Bacon Chocolate Chip Cookies

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Does it really matter if your cookies are uniform in size when baking? https://fallensouffle.com/does-it-really-matter-if-your-cookies-are-uniform-in-size-when-baking/ Sat, 05 Nov 2022 16:30:00 +0000 https://fallensouffle.com/does-it-really-matter-if-your-cookies-are-uniform-in-size-when-baking/ Cookie sizes can seem arbitrary, especially when you’re making a batch for your eyes only. But keeping your cookies consistent isn’t about uniformity in appearance, it’s more about baking. Think of it this way: Different sized cookies require different baking times. If you place giant cookie dough pieces next to bite-sized pieces, smaller ones cook […]]]>

Cookie sizes can seem arbitrary, especially when you’re making a batch for your eyes only. But keeping your cookies consistent isn’t about uniformity in appearance, it’s more about baking.

Think of it this way: Different sized cookies require different baking times. If you place giant cookie dough pieces next to bite-sized pieces, smaller ones cook faster (via Kitchn). For the most impatient bakers, such speed might sound like good news — it means you’ll have cookies sooner! But if you take the tray out when the small cookies are ready, the bigger ones won’t be baked yet; You will have golden edges with raw centers. Meanwhile, if you choose to leave the baking sheet in the oven, the larger cookies will continue to bake perfectly, while the smaller ones will likely burn.

To prevent this from happening, Quaker Oats recommends shaping cookie dough with the same utensil, whether it’s an ice cream scoop, teaspoon, or tablespoon. Eyeball sizes can only be so precise, so it’s best to forego hand rolling for a more calculated approach to ensure your cookies not only look great, but also perfectly and evenly baked.

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Serve trendy baked goods, with labor-saving shortcuts, to generate profits https://fallensouffle.com/serve-trendy-baked-goods-with-labor-saving-shortcuts-to-generate-profits/ Tue, 01 Nov 2022 19:25:43 +0000 https://fallensouffle.com/serve-trendy-baked-goods-with-labor-saving-shortcuts-to-generate-profits/ Photography: Krusteaz Professional Few menu items adapt to trends or adopt seasonal flavors quite like baked goods, but as labor and supply chain issues persist, non-commercial foodservice operators will need to establish time-saving processes to take full advantage of new and upcoming baked goods. Here are some trendy baked goods to try, without having to […]]]>

Photography: Krusteaz Professional

Few menu items adapt to trends or adopt seasonal flavors quite like baked goods, but as labor and supply chain issues persist, non-commercial foodservice operators will need to establish time-saving processes to take full advantage of new and upcoming baked goods.

Here are some trendy baked goods to try, without having to start from scratch.

Favorite formats

To satisfy diners’ cravings and compete with other foodservice operators, it is essential to offer baked goods in a variety of formats.

Muffins, donuts, cookies, and brownies are among the top-selling baked goods in restaurants (Datassential SNAP! November 2022). But making each of these items from scratch would mean using a number of different recipes, requiring kitchen staff to learn how to prepare each offering and keeping dozens of different ingredients in stock. To save time without sacrificing variety, choosing a versatile ready-to-bake dough to use as a base takes a lot of prep work and room for error out of the equation.

With Krusteaz Professional ready-to-bake doughs, for example, non-commercial operators can create an unlimited number of different baked goods, without increasing the budget. Try Cake•Muffin Batters, available in Vanilla Sweet Cream, Chocolate and Cinnamon Spice flavors, to make everything from Lemon cake at Strawberry Chocolate Truffle Pie at Orange Ginger Spice Muffins. Or, use brownie batter to make Cookies and Cream Brownies and Tiramisu with brownies.

Twists on the traditional tastes of the season

When putting together a fall dessert menu, think beyond traditional pies and consider a twist on traditional ingredients like apple and pumpkin. Ready-to-bake doughs give operators the springboard to try exciting new flavor combinations, such as Pumpkin Cardamom Muffins with Maple Cream Cheese Where salted caramel apple cakes and more that will keep diners excited and prompt additional purchases that the classics may not inspire. Get creative with toppings and mixes to keep offerings fresh to increase profitability and sales.

For winter, a number of established flavors continue to grow in popularity. According to Technomic Seasonal restaurants – Winter 2022/2023, cinnamon, cranberry, gingerbread, hazelnut and mint have all increased in consumer appeal since 2021. Trending applications include cinnamon in waffles, increasing penetration by 41.2% menus over the past two years; cranberries in pancakes, up 7.7%; and gingerbread in cakes, increasing by 200% in the same time frame.

Working with Krusteaz Professional Ready-to-Bake Doughs makes incorporating seasonal flavors, both traditional and trendy, as easy as adding an extra ingredient or adding a topping after baking to the same dough. Try Apple and Raisin Cake, Cranberry Walnut Snack Cake Where Pumpkin Tarts with cinnamon spice cake and muffin batter, for example, or start with brownie batter and stir in chopped pecans or top with crushed peppermint pieces before serving.

No matter what flavors are in season or trending hot, Krusteaz Professional’s ready-to-bake pasta makes enjoying the new baking craze easy. To learn more, visit https://krusteazpro.com/rtb-batters/.

This article is sponsored by Krusteaz Professional

Want breaking news at your fingertips?

Click here or send an SMS DFS at (877) 281-7554 to receive text alerts from Director of catering and get the news and information that matters to your operation.

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Best Stand Mixers According to Consumer Reports Tests https://fallensouffle.com/best-stand-mixers-according-to-consumer-reports-tests/ Sun, 30 Oct 2022 10:18:21 +0000 https://fallensouffle.com/best-stand-mixers-according-to-consumer-reports-tests/ These eight models are unbeatable for mixing, kneading and whipping By Mary HJ Farrell If you bake a lot of cookies and make bread and pie dough frequently, you’ll appreciate a stand mixer’s ability to power through thick batters and firm doughs without hurting your arm like you might with a hand mixer. How to […]]]>

These eight models are unbeatable for mixing, kneading and whipping

By Mary HJ Farrell

If you bake a lot of cookies and make bread and pie dough frequently, you’ll appreciate a stand mixer’s ability to power through thick batters and firm doughs without hurting your arm like you might with a hand mixer.

How to Choose a Stand Mixer
There are two factors to consider when choosing a stand mixer: the types of doughs and foods you plan to use it for, and the space you have available to store it.

If you make a lot of thick dough, look for a stand mixer that has the weight and weight to handle tough jobs without “walking” across the counter working under the stiffness of the dough. The blenders on our recommended list weigh between 21 and 33 pounds.

As for storage, most stand mixers have a tilting head that lifts up to insert the mixing bowl, so if you’re using it near overhead cabinets, make sure there’s enough space. And don’t underestimate the effort it takes to move a heavy mixer in and out of a cabinet every time you use it. Attachments also take up space. If you like saltier foods, using a meat grinder or pasta maker attachment can expand your repertoire in the kitchen and get even more out of your stand mixer.

How Consumer Reports Test Stand Mixers
In CR’s labs, to test mixing performance, we make chocolate chip cookies. “Chocolate chip cookie dough is a thick batter, and a stand mixer makes mixing all the ingredients a lot easier,” says Cindy Fisher, who oversees our stand mixer tests.

To test kneading, we add blue and yellow food coloring to the dough and time how long it takes the mixer to turn the dough an even green. We end our tests by timing how long it takes to whip half a pint of heavy cream into airy peaks.

Best stand mixers
Here, listed alphabetically and not by performance, are the eight best stand mixers in our most recent tests. For more information on stand mixers, read our mixer buying guide. And for details on how well over 40 models performed in our stand mixer tests, check out our stand mixer ratings. There, you can filter by price, brand, and other criteria that interest you the most.

Galanz GLSM07WER08

CR’s opinion: Like many Galanz devices, the Galanz GLSM07WER08 has a bit of a retro look. If you like the style, you can pair it with the brand’s other countertop products – we tested the Galanz small microwave. The price doesn’t turn heads and you’ll appreciate the performance. It whips and mixes up a storm, getting great marks, and kneads bread dough almost as well. Our testers had no problems adding the various attachments, including a whisk and dough hook, in addition to the standard flat beater. The head tilts back.

Hamilton Beach Professional All Metal 63240

CR’s opinion: The compact Hamilton Beach Professional All-Metal 63240 won’t take up counter space or eat into your budget. He’s equally good at whipping and kneading, scoring excellent marks, meaning he can handle both light and heavy tasks. And it’s almost as good for mixing things like cookie dough. Our testers found it quite convenient to use and clean, and the noise it makes when operating isn’t objectionable. The mixer head tilts and it comes with a flat beater, dough hook and wire whisk.

KitchenAid ArtisanKSM150PS[WW]

CR’s opinion: An impressive performer, the KitchenAid Artisan KSM150PS scores top marks in all of our key tests – mixing, kneading and whisking – earning top marks in each. It’s a bit noisy, earning a good mark in this test. The 10-speed mixer comes complete with a 5-quart stainless steel bowl, flat beater, dough hook, and wire whisk. The beauty of KitchenAid stand mixers is that you can use any KitchenAid power attachment – over 40 and counting, including a spiralizer, sausage maker and juicer – with any model, even those made decades ago. The Artisan weighs 23 pounds and is available in 27 colors, including aqua, purple, and bright red.

KitchenAid Classic (250 watts) K45SS[WH]

CR’s opinion: The cheaper KitchenAid Classic K45SS matches the performance of the other KitchenAids here test for test, meaning it excels at mixing, kneading and whipping. It does, however, get an average rating for noise. The 10-speed mixer comes complete with a 4.5 quart stainless steel bowl, flat beater, dough hook, and wire whisk. It is compatible with all KitchenAid accessories, allowing you to switch from baking to more salty foods, such as sausages or pasta. He weighs 23 pounds. Unlike the Artisan, this model only exists in white and black.

KitchenAid Classic Plus KSM75WH

CR’s opinion: Another winner from this brand, the 10-speed KitchenAid Classic Plus KSM75WH tracks its brand counterparts on two of our key tests: whipping cream and kneading bread dough. Some other KitchenAids are better for mixing, although this one is still a reliable choice. Our testers found all the controls intuitive and easy to use. It’s a little louder than the other KitchenAid mixers on this list, but it’s not loud. And like all KitchenAid stand mixers, it can be used with KitchenAid’s full assortment of power accessories, so you can use it for more than just cooking. It is available in white and silver.

KitchenAid Professional 6500 Designer Series

CR’s opinion: The KitchenAid Professional 6500 Design Series passes our three key tests: mixing, kneading and whisking. At 31 pounds, it’s one of the heaviest blenders in our tests, so you might want to find a place for it on your counter to avoid moving it back and forth. Two features set it apart from the other KitchenAids on this list: a glass bowl and a bowl-lift mechanism that raises and lowers the bowl to engage the beaters rather than tilting the powerhead up and down. The 10-speed mixer comes complete with a 6-quart bowl, flat beater, dough hook, and wire whisk. Like the other mixers of this brand, you can use it with all KitchenAid electric accessories. This model is available in four colors, including Medallion Silver and a sleek Candy Apple Red.

Waring Commercial Luna WSM7L

CR’s opinion: At 33 pounds, the Waring Commercial Luna WSM7L is the heaviest blender in our tests, so once you put it on the counter, you’ll probably want to leave it there. It comes in a gorgeous blue that can add a nice accent color to your kitchen. It’s also among the tallest we’ve tested, measuring 18 inches. And because the head tilts back, you’ll need clearance when changing beaters or removing the bowl. In our tests, it was very good at whipping and mixing, but some of its competitors were better. But it was excellent for kneading dough, which you might expect from a mixer with this weight. Despite its size and muscle, it runs quietly and our testers found it easy to use as they progressed from test to test.

Wolf Gourmet WGSM100S

CR’s opinion: Like many Wolf products, the Wolf Gourmet WGSM100S blender is expensive. But if you have a Wolf kitchen suite and love matchy-matchy, you can add another red knob and proudly display this mixer on your counter. At 18 inches, it’s one of the tallest stand mixers on our ratings, but you don’t have to leave extra space under your upper cabinets as it has a bowl lift feature instead. than a head that tilts back. It comes with a flat beater, dough hook, and whisk and scores top marks on all three tasks you buy a mixer for: whisking, kneading, and mixing. Our testers found no noticeable flaws on this model.

More from Consumer Reports:
Best tires for 2016
Best Used Cars Under $25,000
7 Best Mattresses for Couples

Consumer Reports is an independent, nonprofit organization that works alongside consumers to create a fairer, safer and healthier world. CR does not endorse products or services and does not accept advertising. Copyright © 2022, Consumer Reports, Inc.

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Personality: Laura Coleman | Richmond Free Press https://fallensouffle.com/personality-laura-coleman-richmond-free-press/ Thu, 27 Oct 2022 22:00:00 +0000 https://fallensouffle.com/personality-laura-coleman-richmond-free-press/ Laura Coleman knows firsthand the challenges of managing a disability and the need for a world that fully embraces and empowers those living with a disability. As a child, Ms Coleman was diagnosed with ADHD and dyslexia. She often sought to hide her conditions while navigating the obstacles they created in her upbringing and life. […]]]>

Laura Coleman knows firsthand the challenges of managing a disability and the need for a world that fully embraces and empowers those living with a disability.

As a child, Ms Coleman was diagnosed with ADHD and dyslexia. She often sought to hide her conditions while navigating the obstacles they created in her upbringing and life.

However, when her daughter Abigail was diagnosed with Beckwidth-Wiedemann syndrome and primary ciliary dyskinesia in 2017, Ms Coleman began a new approach to caregiving and teaching.

In 2019, she reached out to the Next Move program, a nonprofit that partners with businesses to create guided internships and clerkship experiences for people with disabilities between the ages of 18 and 25. She believed the organization could help her daughter avoid the same challenges she faced, while learning to be proud of her unique strengths.

In addition to teaching young people job readiness, Next Move also offers social skills classes that help them build confidence, build relationships and prepare them for a more independent life, according to its website.

Impressed with the organization, Ms Coleman quickly joined its efforts and became chair of the board in 2021.

“The mission and future vision is something that resonates deeply with me,” Ms Coleman says when asked why she accepted the role in 2021. “Richmond is my community and I am proud to be a small part of an exceptional group that makes a difference in the lives of adults with disabilities.

As Chair of the Board, Ms. Coleman has focused on securing long-term funding to expand Next Move’s services and growth. The sheer number of ideas and potential goals, and the work and resources needed to bring them to fruition, is a challenge, but Coleman is resolute in her hopes for the future of Next Move.

Meeting the challenges of this goal and this challenge, thankfully, seem to share some of the same solutions, Ms. Coleman says. She stresses the importance of increasing community awareness of the nonprofit’s work and services, as well as establishing new internships and sources of funding.

“Their grassroots effort to really dig in and build community and network and get funding has been phenomenal,” Ms. Coleman says, “and I just wish they would expand their team, so they could offer more services and not have to worrying about the monthly bills they have to pay and being able to really give back to the community.

“When they can, like they do every day, it’s amazing.”

Ms. Coleman’s work with Next Move extends beyond her current role as Board Chair. She is also a co-founder of the Rise Employee Resource Group for Altria employees and families living with disabilities.

Rise partnered with Next Move in 2020 for a virtual job shadowing program with Richmond students, allowing the nonprofit organization to maintain its commitment to empowering its students with work readiness and skills social services that help them get and keep a job.

It’s this kind of opportunity that Ms. Coleman sees as key to Next Move’s role in the community. While she hopes to see more growth for the nonprofit in the future, her respect and admiration for the work done so far is clear.

“It’s a phenomenal organization that has really built something from the ground up and I wish we had more,” says Ms Coleman of Next Move’s work. “I see so much value in the community and wish they had a bigger team. They are small and mighty for everything they do.

Meet disability advocate and this week’s personality, Laura Coleman:

Volunteer position: Chairman of the Board, Next Move program.

Date and place of birth: June 28 at Fairfax.

Where I live now: Richmond.

Occupation: Senior Manager, Operations Logistics, Indirect Materials Purchasing.

Education: BA, Virginia Tech, and MBA, University of Richmond.

Family: Husband David, Abigail (5), Nicholas (9 months)

Founders of the Next Move program: Mary Townley and Elizabeth Redford.

Why I got involved in Next Move: I have a learning disability and have always tried to hide it. My daughter has two rare genetic conditions and she was my catalyst in reaching out for the next move. I don’t want her to face the same challenges as me and I want her to grow up proud of her unique strengths that make her special.

Why I accepted the position of Chairman of the Board of Directors: The mission and future vision is something that resonates deeply with me. Richmond is my community and I am proud to be part of an exceptional group making a difference in the lives of adults with disabilities.

Objective number one as Chairman of the Board: Secure long-term funding to enable future growth and expanded services.

Strategy to achieve the objectives:

• Increased monthly cookie club subscriptions

• Engage with the community to establish new internship programs and generate consistent revenue streams.

• Spread the word about this amazing organization!

Next Move challenge #1: Too many incredible ideas and goals, which require additional resources and funds.

How we plan to answer it: Raising funds through effective campaigning, the great RVA bake-off, cookie club, and educating the community about the importance of this non-profit organization.

Most important achievement: Opening of the Tablespoons Bakery in October 2021! This facility has created a central location to host internships, create jobs, expand services provided to students, interact with the community and “make” a difference one cookie at a time!

How Next Move reaches black and brown communities: Provide internship opportunities at Richmond Public Schools and partner with the YMCA.

Next Move partners with: Altria, Richmond Public Schools and Capital One.

Ways to get involved with Next Move: Join the cookie club! Support bakery tablespoons. I like to stop and pick up treats for my team on the way to work. (It’s a) great place to hang out on weekends and enjoy coffee and breakfast. It is a place where we celebrate the potential for achievement and success of young adults with developmental disabilities. Our baking program gives them the chance to do just that. It is located at 1701 Westover Hills Blvd. Donations are always an amazing, tax-deductible way to support as well.

Events to come: Our first “The Great RVA Bake-Off” will be November 19 from 12-2pm at 1707 Westover Hills Blvd. It’s like ‘The Great British Bake-Off’ on Netflix, but with local Richmond celebrities and our very own Tablespoons cookie crew. Tickets can be purchased on the website: www.tablespoonsbakery.com and sponsorship opportunities are available. Or contact Suzanne Burns at suzanne@humblehavenyoga.com

How I start the day: Big morning hugs from my family.

A perfect day for me is: Eat my way through Richmond!

Something I love to do that most people would never imagine: clay shooting targets; my husband and I met on the Virginia Tech Clay Target team.

My friends describe me as: Patient, caring, fun.

At the top of my to-do list: Plan a trip! We love to travel and explore.

Best late night snack: Oreos.

The best thing my parents taught me: Caring about others.

Person who influenced me the most: My sophomore reading specialist. She was the only person besides my parents who believed that I could graduate from high school and (do) so much more. She showed that she believed in me and that changed my whole future.

Book that influenced me the most: “The Giving Tree” by Shel Silverstein.

What I’m currently reading: Reading time is limited, but I love a good podcast! “Crime Junkie Podcast” is my choice at the moment.

Next goal: To continue to grow and set a good example for my children by volunteering and giving back to the community.

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How to Make Easy Chocolate Peanut Butter Cookies https://fallensouffle.com/how-to-make-easy-chocolate-peanut-butter-cookies/ Mon, 24 Oct 2022 18:30:00 +0000 https://fallensouffle.com/how-to-make-easy-chocolate-peanut-butter-cookies/ Photo: Allie Chanthorn Reinmann Besides dwelling on the details of your elaborate Rings of Power Halloween costume, it’s part of the appeal of Oct. 31 is the excuse for eating large amounts of sweets. Although I do believe that Reese’s Pnuts Babsolute Cthe highs are disgusting, i also agree that the chocolate and peanut butter […]]]>

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

Besides dwelling on the details of your elaborate Rings of Power Halloween costume, it’s part of the appeal of Oct. 31 is the excuse for eating large amounts of sweets. Although I do believe that Reese’s Pnuts Babsolute Cthe highs are disgusting, i also agree that the chocolate and peanut butter flavor combination is absolute perfection. (My problem is with the texture of Hershey, not the flavor, OK?) To celebrate this sacred union of flavors in a way that comes straight out of the oven, not an orange plastic sleeve, whip up these scrumptious five-bat-shaped cookies for Halloween.

I usually like to spend way too much time decorating things, but sometimes the occasion calls for simplicity. I wanted a cookie that had the same addictive quality as these Pnuts Babsolute Cups have that distinct, concentrated chocolate and peanut butter flavor, and easily feel like Halloween without the need for extra frostings or sprinkles to get the point across. I kept the ingredient list short to make sure the intense chocolate and peanut butter flavor wasn’t diluted. There is no flour used in this recipe, and as a result, they end up being incidentally gluten-free and delicious. The dough has the consistency of modeling clay, so shaping them into festive bats is a quick job, but you can also use this dough to create shapes for other occasions.

The cookie dough is the fastest part. Simply mix the smooth peanut butter with the sugar, add two ounces of melted dark chocolate and mix until combined. Then mix the salt and an egg at room temperature. The mixture will be thick and smell absolutely tempting at this point. Resist the urge to put it in your mouth.

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

To shape the dough into a bat, you can either use a cookie cutter or shape it with your hands. If you’re cutting it out, roll out this dough about ⅓ inch thick, then use a bat-shaped cookie cutter. If shaping by hand, start with a tablespoon of cookie dough. Press it between the two palms to create a flat oval shape—there is no need to be perfect. Squeezing the dough in your hands will also heat the fats in the dough to aid in shaping. Place the oval on a parchment-lined baking sheet and use your fingers to point the ends of the oval down slightly; it will look a bit like a rounded diamond or a pair of lips.

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

Use your fingertips to pinch the top and bottom into the bat’s ears and bottom. Do the same under each wing to get that wavy look. I used the wide end of a chopstick to help exaggerate the indentations and then was able to pinch them more effectively without breaking the dough. Once you’re happy with the bat shape, use the small end of the wand to make two small eyes. Press deeply to ensure they are distinct after cooking. Bake in preheated 350°F oven for 10 minutes.

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

Image for the article titled Your Halloween Party Needs These Chocolate Peanut Butter Cookies

Photo: Allie Chanthorn Reinmann

The only thing to be careful about when mixing this batter is to make sure your ingredients are at room temperature and that you add the ingredients in order. If you add the egg too soon, the batter will become very thick and it will be difficult to incorporate the melted chocolate. Luckily, there’s no gluten in this recipe, so if you need to work the dough for an extra minute or two, you don’t have to worry about tough cookies. Store them at room temperature for up to five days or freeze them after cooking for up to five months.

Chocolate Peanut Butter Bat Cookies

Ingredients:

  • 1 cup smooth peanut butter
  • ¾ cup sugar
  • 2 ounces semi-sweet chocolate (melted)
  • ¼ tsp salt
  • 1 egg (room temperature)

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, mix peanut butter and sugar together, then stir in each of the following ingredients in order.

Pour batter one tablespoon at a time and shape into a bat shape as described above.

Bake cookies at 350°F for 10 minutes. Cool them on a cooling rack. This recipe makes about 20 bat cookies.

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Discover the secret ingredient in “The Great British Baking Show” https://fallensouffle.com/discover-the-secret-ingredient-in-the-great-british-baking-show/ Fri, 21 Oct 2022 16:40:00 +0000 https://fallensouffle.com/discover-the-secret-ingredient-in-the-great-british-baking-show/ It is a widely understood fact of life that not everything goes according to plan. Perhaps no one knows this better than contestants on the popular competition show The Great British Bake Off, known in the United States as The Great British Baking Show. Each week, they embark on a dramatic, sugar-filled journey through the […]]]>

It is a widely understood fact of life that not everything goes according to plan. Perhaps no one knows this better than contestants on the popular competition show The Great British Bake Off, known in the United States as The Great British Baking Show. Each week, they embark on a dramatic, sugar-filled journey through the uncertain and sometimes tumultuous expanse between what they had planned to cook and how it turned out.

The cakes flow. Buttercream frosting cracks. Isomalt breaks down. Sometimes someone forgets to turn on the oven, which wastes precious time. But even if the sponge is “claggy” or “heavy” (or God forbid, ends up on the floor before it gets to a judge’s plate), there is a perfectly executed version of the creation that the home viewers can ooh and aah at anyway.

That’s thanks to Tom Hovey, whose appetite-teasing illustrations have become a hallmark of the series over the years. They are presented on the screen in a digital notebook on a fake work surface, as if the bakers had bitten into them themselves.

“It shows why the artwork is sometimes, most of the time, better than it turns out in the tent, because that’s what they intended to create, not what they actually created,” Hovey said via Zoom from his studio in Newport. , South Wales. The 13th season of GBBO is halfway through on Netflix. We have already seen structurally dubious masks made of cookies; black pudding on pizza; and a coconut sponge that tasted like “a bit of suntan lotion.”

A sketch of a dessert with layers of meringue and fruit near the top.

Season 7 contestant Candice Brown’s mango and strawberry crown.

Love Productions, Studio Hovey

Hovey, 39, has been making illustrations for the popular reality show since its debut in 2010. Black ink outlines the colorful swirls of meringue, crumbs of crust and fruity layers of filling that appear from an oven bake. other. It shows how artfully frosting can drip down the side of a two-tier cake decorated with foxes and mushrooms, or how rosemary whiskers protrude from the snout of a lion-shaped bun. In Hovey’s illustrated world, nothing has ever been undercooked.

While moving to London with his girlfriend the same year, a friend who worked at a TV production company told him about a baking show in the works. Hovey basically became a runner, sitting in a room with the series director and an editor and helping them out. While he loved the gig, he was also an artist, having worked on murals, live drawing shows and even political cartoons – street art was having a moment in London.

“I kind of professed my lack of ambition for TV work and that I was actually a budding illustrator,” Hovey said of an exchange he had with his bosses. Instead of berating him, they went out to lunch one day with the show’s other producers and came back offering him the chance to help create a visual element that they felt the show lacked.

Sketch of a two-tiered cake decorated with foxes and mushrooms.

Contestant Kim-Joy Hewlett’s Season 9 Lavender Lemon Fox Cake.

Love Productions, Studio Hovey

Hovey began working on sketches of the usual cakes, cookies and pastries, in addition to his job as a runner – evenings and weekends. Quickly, the powers in place signed. And his time in the world of street art influenced the style of GBBO’s illustrations, especially the use of lots of Posca-style black ink. The look worked well for graphics that were meant to be attractive but not overly polished or stylized.

And in that, they reinforced one of the main draws of the series: the warm vibes; the joy of home bakers baking delicious pastries for the glory of an engraved cake trophy, and helping each other along the way with words of encouragement and a happy thumbs up. In an often fast and harsh world, GBBO is a fuzzy blanket and a warm cup of tea at the end of a long day.

To create the illustrations, Hovey gets photos of the pastries sent to him from the tent and goes back and forth with the production team. He said some of the funniest illustrations can be for bakers who have committed to an aesthetic, like the 2019 season’s Helena Garcia, who dabbled in spooky-themed baked goods like apple illusion cakes. wicked witch. Or Kim-Joy Hewlett in 2018, whose creations like orange cat madeleines were just cute, in a word.

Over the seasons, Hovey also changed his approach to illustrations. In 2016, it went completely digital. He had started doing the line work with the black Posca pens and scanning them into Photoshop to add color and text. But after a series of projects, including the Great British Bake Off Coloring Book, it was clear that digital could make life a little easier.

An illustration of a slice of a dragon fruit on a pink background.

A cross section of a dragon fruit drawn by Tom Hovey. At this point, the artist focuses entirely on food illustration.

Studio Hovey

“[It was] a few months doing black line art and then zooming in, and me and an intern removing very small paint splatters from the tips of the pens,” Hovey said. Now he uses a Wacom Cintiq tablet and has created a digital brush that mimics Posca pens.

Another big change is that he has a team of three illustrators, which is fitting since he handles illustrations not only for the flagship show, but for others including the American spin-off and Junior Bake Off. . He estimates that his team has produced over 3,000 illustrations for all series so far.

Over the seasons, he visited the tent a few times. Although there is a family day for the crew, he usually avoids since his daughter is allergic to eggs.

And no, he doesn’t like to cook very much, and he doesn’t like cakes.

“Maybe he’s just a greedy person, but I like to do things that I want to eat, and if I don’t want to eat cake, then I’m not going to.”

Hovey has worked for Mastercard and Bloomberg Businessweek, but at this point his focus is entirely on food illustration.

It has a series of fruit slices, rich in color and detail – you can see every seed of the dragon fruit and every twist and turn in the flesh of the fig. A poster for a group called Idles features a huge ice cream sundae on a pink background, covered in chocolate and strawberry syrups, topped with sprinkles and raspberries, two perfect cherries and whipped cream. The bottom says “joy as an act of resistance”, and it is.

“I never intended to be a food illustrator, let alone a cake illustrator,” he said. But since the tent has learned so much, sometimes things turn out a little differently than expected.

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Is it safe to eat raw oats? – Eat this, not that! https://fallensouffle.com/is-it-safe-to-eat-raw-oats-eat-this-not-that/ Tue, 18 Oct 2022 19:01:06 +0000 https://fallensouffle.com/is-it-safe-to-eat-raw-oats-eat-this-not-that/ Some foods are potentially dangerous when eaten raw, such as flour. But what about raw oats? You can blend raw oats into a smoothie, make oats overnight, or use them to make delicious balls or bites, but are they safe to eat this way or will they make you sick? Below are several examples of […]]]>

Some foods are potentially dangerous when eaten raw, such as flour. But what about raw oats? You can blend raw oats into a smoothie, make oats overnight, or use them to make delicious balls or bites, but are they safe to eat this way or will they make you sick? Below are several examples of when eating raw oats can be potentially dangerous and when they are safe to eat.

Read on, then for more healthy eating tips, check out Are rolled oats as healthy as cut steel?

Raw rolled oats are safe to eat

There are several forms of oats, but rolled oats are one of the most popular varieties. According to the FDA, rolled oats are produced from 100% hulled, clean oat groats that are steamed, cut, rolled, and flaked. Similarly, instant or “1 minute” oats are oatmeal cut into several pieces, then steamed and rolled. Because they are cut into small pieces, they can be cooked faster. Steaming oats helps minimize the risk of pathogenic microorganisms being present and makes it safe to eat raw. This is why overnight oats or recipes that use rolled or instant raw oats are safe to eat.

Also, according to the Quaker website, oats can be eaten without cooking them first, such as when you want to make no-cook cookies, for example. However, some people have a more sensitive digestive tract, so if you’re trying raw oats for the first time, introduce them slowly into your diet and drink fluids when doing so.

Be aware of food safety

overnight oats
Shutterstock

While using raw oats to make overnight oats is safe, you should always keep in mind that overnight oats must be refrigerated. Wet carbs create an environment for bacteria to grow, and the best way to minimize any bacterial growth and protect your rolled oats overnight is to store them in the fridge and not leave them on the counter during cooking. night.

To keep your raw oats as fresh as possible, it’s important to store them properly. Several ways to do this, recommended by Michigan State University, include:

  • Store unopened dry oatmeal in a cool, dry place.
  • Store opened oats in their original container with an airtight lid. It should then be covered in a resealable plastic bag or in a plastic or glass container. Open oats should be used within one year.
  • Store dry raw oats in a freezer bag in the freezer for up to 1 year.

Best before or best before dates are quality suggestions put on packaging by food manufacturers. Oats are still safe to eat after this date. However, if the oats develop a strange taste or smell, discard them immediately.

Toby Amidor, MS, RD, CDN

Toby Amidor is an award-winning dietitian and the wall street journal best-selling cookbook author who believes healthy and healthy can also be appetizing and delicious. Learn more about Toby

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How to make persimmon cookies https://fallensouffle.com/how-to-make-persimmon-cookies/ Sun, 16 Oct 2022 19:22:54 +0000 https://fallensouffle.com/how-to-make-persimmon-cookies/ The changing of the seasons leaves me bewitched. On my way out, I like to soak up the aroma of autumn as I gaze at the grove of young chestnut trees and colorful trees beyond. The sky is bright blue and the weather is cool enough for sweaters and jackets. The little boys even dug […]]]>

The changing of the seasons leaves me bewitched. On my way out, I like to soak up the aroma of autumn as I gaze at the grove of young chestnut trees and colorful trees beyond. The sky is bright blue and the weather is cool enough for sweaters and jackets. The little boys even dug into our box of gloves and wore them. (It will take a few months until I am ready for this myself.)

A dimension of autumn that I appreciate are the pretty leaves; I never exceeded it. When I was little, my mother helped us pick and press orange, red and yellow leaves. Today, I still can’t help but bend down to pick up a beautiful maple leaf. Today I told the boys that I don’t remember finding as many pretty leaves as I did this year. The children all help me collect a variety which is pressed to hang in the living room around our plaque with family rules.

The woods behind our house serve well to provide us with leaves to collect in heaps for amusement. Laughing, I remember how my brothers and I once took gallon buckets of ice cream and put them on our heads as helmets, the handle acted as a strap to keep them from falling. On our hands and knees, we crawled around the giant pile of leaves, bumping into each other, having the time of our lives.

Then there is camping. Who doesn’t love camping when the weather is just cold enough to huddle around the fire, putting in big chunks of wood in hopes it lasts until morning.

A week ago we had a very unique camping experience with all the ladies and daughters of the church. From the oldest grandmother to the youngest daughter, we have all created many fond memories. As always, my highlight was sitting around the crackling fire, singing and talking. For our evening discussion, we all shared something we have learned in life, even the little girls shared what they had learned.

When Hosanna’s turn came, she said kindly, “I got to know Mom and Dad. Her innocence touched my heart, being adopted adds a unique dimension to life. Many people have told how they learned to trust God no matter what. It was striking to me to think of all 40 of us sitting in a big circle, each going our own way, and God meets each of us right where we are, increasing each of us with our confidence in Him!

We won’t focus too much on getting the minimum amount of sleep by chatting around the fire and looking after the little ones throughout the night, it’s like my mom used to say, “You’re always catching up on the sleep of once in a while!”

This fall, the children were also impressed with the persimmons. At school, they often see our non-Amish neighbor picking up persimmons along the road. They didn’t expect to have the chance to eat cookies he made with them. Last night, as I was getting the kids ready for bed, one of them informed me that a vehicle had arrived. Jesse ran to the window and peered into the darkness. (Here in the country, we don’t have streetlights or even a streetlight in our house.)

I explained to Jesse that those outside can see much more easily than we can see. I told him how my brothers tell me it makes you look like a monkey when you look out the window after dark with your hands clasped next to your face so you can see who’s there.

The motion light on the porch revealed who our guest was, it was our neighbor picking persimmons. Now there he was with a plate of persimmon pudding and persimmon cookies. My heart warmed.

When I was little, we kids picked up persimmons and tasted them on the spot, but I never really liked cooking with them. These cookies were a real hit and didn’t have as strong of a flavor as some persimmon dishes.

If you have access to persimmons you might want to try it and if not I wish you were here to get some fresh persimmon pulp from the country store just a hop and skip down the road gravel from here!

Khaki COOKIES

2 cups of sugar

2 sticks of butter

2 eggs

1 cup persimmon pulp

3 cups flour

1/4 teaspoon baking powder

1/4 teaspoon pumpkin pie spice

1/4 teaspoon nutmeg

1/4 teaspoon of ginger

1/4 teaspoon allspice

1/2 cup chocolate chips

Whisk together the sugar, butter, eggs and persimmon pulp. In a separate bowl, combine flour and spices. Once the flour is well mixed with the spices, add to the persimmon mixture. Add the chocolate chips. Drop by teaspoon onto a cookie sheet and bake at 350 for 16 minutes.

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Chocolate Pecan Pretzel Bites Recipe: A 3-Ingredient Sweet and Salty Treat | Candy https://fallensouffle.com/chocolate-pecan-pretzel-bites-recipe-a-3-ingredient-sweet-and-salty-treat-candy/ Fri, 14 Oct 2022 21:20:49 +0000 https://fallensouffle.com/chocolate-pecan-pretzel-bites-recipe-a-3-ingredient-sweet-and-salty-treat-candy/ I’ve wanted to make these Chocolate Pecan Pretzel Bites forever. I lucked out when my friend Sherry posted a quick and easy recipe for them! It’s exactly what I was looking for: no-bake, easy, and the perfect blend of sweet and savory. They are perfect for snacking at home as well as parties and […]]]>


I’ve wanted to make these Chocolate Pecan Pretzel Bites forever. I lucked out when my friend Sherry posted a quick and easy recipe for them! It’s exactly what I was looking for: no-bake, easy, and the perfect blend of sweet and savory. They are perfect for snacking at home as well as parties and food giveaways. You can even make them with the kids!

Another thing I love about this candy recipe is that it’s customizable. If someone in your life has a nut allergy, skip the pecans (you can always place another pretzel on top instead). If you want your pretzel bites to look a little more “dressed up”, add a drizzle of chocolate on top.

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Type of cuisine: American

Preparation time: 2 to 5 minutes
Cooking time: 3 to 5 minutes

Total time: 5 to 10 minutes


Ingredients


  • 24 small square salted pretzels
  • 3 packets of Rolo candies, 8 candies each
  • 24 pecan halves
  • 6 ounces semi-sweet chocolate or white chocolate chips (optional)


Here’s how to do it:


  1. Line a baking sheet with aluminum foil. Place the pretzel squares on a cookie sheet, leaving a small space between the pretzels.
  2. Garnish each with a Rolo. Cook for 2 minutes. Remove from the oven and press a pecan half on top of each Rolo, compressing it slightly. Place the cookie sheet in a 200 degree F oven for a few minutes to soften the Rolos.
  3. Place the baking sheet in the refrigerator to cool, for at least 5 minutes and up to a day. If desired, melt chocolate chips in the microwave and drizzle with a fork for garnish.


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