I can’t stop talking about Mel’s Munchies. My Husband I stopped at our local Farmers Market and saw Mel’s table. We bought a bag of ginger cookies and was given a slice of carrot cake. The cookies were oversized, very moist and delicious. I haven’t had ginger cookies like Mel’s in years. My husband had one bite of the Carrot Cake and loved it. The very next week we ordered a large bunch of ginger cookies for my office luncheon and an entire carrot cake. I am so pleased with Mel’s Munchies that I plan on ordering for Thanksgiving and Christmas. Look forward to tasting her Red Velvet Cake.
The Art of the cookie;
How to make the prefect Chocolate Chip!
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups plus 2 Tbsp. all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 (12-oz.) packages semisweet chocolate morsels
- Parchment paper
In a microwave-safe cup, combine the cream and corn syrup. In a medium, wide saucepan, spread the sugar in an even layer. Cook over moderate heat, without stirring, until it begins to caramelize. Swirl the pan and stir to incorporate the caramelized sugar. At this point, microwave the cream mixture at high power for 2 minutes. Continue cooking the sugar until a medium-amber caramel forms, about 4 minutes. Remove from the heat and carefully add the hot cream, stirring with a long-handled spoon. Return the caramel to low heat and add the butter and salt, stirring until any hardened caramel is melted. Transfer the caramel to a heatproof glass jar and let cool.
There’s a lot of debate about whether professional chefs should take the time to measure in the kitchen. Even if professional chefs add in a pinch of this and a dash of that on a whim, that doesn’t mean that people seeking their cooking certificate online should follow suit. In order to know what needs a dash more, you need to start out by measuring in the kitchen.
Here are a few tips for accurate measurement:
Invest in liquid and dry measuring cups
One of these kitchen supplies isn’t acceptable for both water and flour. While it’s easy to pour a liquid up to the correct measurement line, it’s much more difficult to accurately pour a dry ingredient into said cup. Scoops are much more accurate. Just make sure the scoop is level, unless the recipe calls for a “heaping” scoop, which means you measure at eye level in a liquid measuring cup.
Pack your brown sugar
When your recipe calls for brown sugar, don’t just scoop it with your measuring cup and call it a day. Since brown sugar is so moist, not packing it down can lead to air pockets, giving you an inaccurate measurement. Simply pat the sugar down with the back of a spoon and fill it until the level reaches the top.
Do you need a scale?
If you’re an avid baker, there’s a good chance that you could benefit from a digital kitchen scale. This will allow you to measure any ingredient in milliliters, grams, ounces or fluid ounces. You’ll likely find that your baked goods will turn out even better than they used to when you are able to accurately measure everything. These devices don’t have to be pricey to be quality, and they’re very simple to use.
Cooking without measuring
Though cooking without measuring is a little more forgiving than in baking, it still takes some work to be able to do it effectively. Keep in mind that it’s always easier to add to a recipe than it is to take any away so don’t toss a lot of spices in all at once and make sure you taste your food as you cook.