Take A Peek Tuesday! No More Burnt Cookies!

It's Tuesday!   That crazy day when I show you a little something from my kitchen.
Come on in and Take A Peek!
Last week I showed you my hoard collection of cookie sheets  and chatted about which ones were my favorites.
This week, it will be one of my favorite cookie 'tools'...

I love these things!
Quite a few bakers use parchment paper, and occasionally I do as well. But...I'm awful at tearing it off the roll. And then I have to pull out the scissors to make it fit. And it always curls up on me. And then I have put something on the edges to keep the paper flat while I'm cutting out cookies...
UGH! (then I have to explain to my kids why mommy used one of 'those words')
I'm sticking with my Silpats.
Okay, wait.
Silpat is a name brand, but it's often used for any silicone liner. Sort of like how we use 'tupperware' for all those storage containers.
There are many different brands out there...all pretty good.

Here's a closer look....pretty similar, right? Some kind of mesh screen encased in slippery silicone. The top is smoother than the bottom and typically has printing.

They all do their jobs perfectly. Cookie bottoms are gorgeous every time!
One of them is a little different though...did you notice?

I bought a few of those Paderno liners at the Williams-Sonoma outlet last summer. There was a huge sale on bakeware so I couldn't resist. I noticed the corners at the time, but didn't think anything of them.... until I got them on my cookie sheets.
They stick up a little bit. Just enough that if I have a cookie close to the corner, it bakes funny.
Huh.
I think I can just cut the corner but I haven't quite gotten around to it yet.
Cleaning is super easy.

Just wipe them down with a soapy sponge. I spread out a clean kitchen towel and lay it on there after I clean it.

A quick swipe over the top and its dry and ready to go into the drawer!
No, they're not cheap.  But, they last forever, that silpat is almost 10 years old. Seriously.
I don't want to know how much 10 years of parchment paper would cost.
Just don't use a knife on them!

For your shopping pleasure...
Amazon
set of 3 MIU


Silpat...comes in different sizes!

Karen's Cookies

Country Kitchen Sweet Art

If you decide to try them, I'd love to hear what you think!

Best Ever Cookie Sheets!

It's 'Take-A-Peek' Tuesday!!!
I'm going to talk about something incredibly unglamorous today...
the humble cookie sheet.

Would you mind if I gave you a little backstory here?
For years and years I worked at Williams Sonoma. (loved every minute by-the-way)
While I was there, I did almost every job there was:  greeting at the door, training new employees, shipping and receiving, inventory,  money stuff, opening a brand new store,  watching over the 'brand-new-not-even-open-yet-store' as it flooded from the store next door.... (Hi Camille!)
These years also left me with a pretty seriously equipped kitchen. You name a kitchen tool, I've probably tried it and more than likely own one.
Why was I telling you this?
Oh right, cookie sheets! I've tried them all....seriously, not kidding. Even the million dollar All-Clad golden kind.
Here are the ones that earned a spot in my cabinet.

On the far left are the 'others'.
They're....fine.  
Nothing really wrong with them, I just don't bake cookies on them. Some are really thin, some are too dark, some are super heavy, but don't have edges and I use them  for one particular type of cookie...and frozen pizza. There's also a pizza stone that I don't recall using or buying but can't seem to part with.
My BFFs are in the middle.
Let's discuss...

Generally I will always choose a non-coated cookie sheet. The non-stick surfaces just complicate matters. They can get scratched, then flake and can be hard to clean.
A silicone liner or parchment paper will always give you better results  if you're concerned about sticking and cleaning.
However...they look a heck of a lot better in photos, so I have a few of those.

A lighter color will heat more evenly. (y'know how the cake mix box tells you to turn down your oven if you use a dark pan?)
A thick bottom is crucial.
CRUCIAL!!!!
Just like a heavy pan will do a better job on your stovetop,  a thick cookie sheet will heat more evenly, stay flat and have less or no warping.
How heavy? If you're holding it one hand and your wrist is straining a bit, that's a good sign.

The rolled edges are a good too. Less warping, very durable, easier to hold.
For me, high sides are a must.
There are a bunch of reasons having to do  with air circulation in your oven and all that... but let's be honest.
You only have to watch all your cookies slide off your pan  onto the floor once to understand why.
Alright...now I know there are a few people out there wondering about insulated cookie sheets, and I'm sure some of you swear by them and they are the only thing you use.
I don't like them. I don't. Not even a little. That's just the way it is.
You can find my favorites in lots of places. Sometimes they're called Half-Sheet pans or Jelly-Roll Pans.
Karen's Cookies Amazon Williams-Sonoma Sur La Table

After aaaaaaaall that, here's the real reason I know that these are the very best in the whole wide world.
My mother-in-law won't use any other kind. 'nuff said.


Next week we'll chat about those liners!

Take A Peek Tuesday! Controlling Those Cookie Sheets!

Cookie Sheets are one of those things that seem to breed behind your back. Never enough room for the dang things.

Then, if you stack them up...your favorite is always on the very bottom of the pile. Every....single....time. I'm not sure how that's even possible, but its true.
So when I thought about where to store them in my kitchen,  I took a few things into consideration....


1.  I'm lazy and will always use the cookie sheet on the top of the stack. Even if its warped and burns cookies, I will still use it.
2.  I'm lazy and hate to bend over to pull items out of bottom cabinets.
3.  I'm lazy and hate having to move things around to put them away.
4.  I'm lazy and if I need something, I don't want to have to go very far to get it.


What does that all mean?


1. My cookie sheets need to be stored on their sides, not stacked.   2.  I need to put them eye-level or higher. This is trickier than it sounds...most upper cabinets are not deep.
3.  This needs to be a BIG cabinet that will hold TONS of cookie sheets.
4.  They need to be close to the oven and my workspace.


Where would that be? Above the oven!

Can't get much closer to the oven than that!

I do all my cookie rolling/cutting on the center island right across from the oven...

...its super convenient for that too!

I think a lot of people store cookie sheets up there.

Do You?

I remember seeing a custom cabinet option with dividers when we re-did our kitchen.

That's way too much commitment for me.

Over ten years ago I saw this solution as one of Martha Stewart's 'Good Things'

and I've used these ever since!

Love 'em!!!

I can change the widths anytime I need to.

I can add some and make more slots...or take some away!

If you'd like to see which ones and which size I used, 

you can see them HERE at my Amazon store.

I bought mine from Jo-Ann's and I'm sure you could find them at Hobby Lobby or even Wall-Mart.

(and don't forget your coupons!)

Just be sure to measure your cabinet before you leave the house...they come in a zillion different sizes!

Next week....my very Favorite Cookie Sheets!!!

Cookies for Santa!

Last year I saw these darling cookies by Sue at Munchkin Munchies...
Go look! They're super cute!
(I'll wait here)
Darling, right?!
So I wrote her a little email asking could I pretty please re-create her cookies,  and because she's as sweet as can be, she said yes!
(Thanks Sue, you're the best!)

I think Santa will like these, don't you?
(I hope so...mama needs a new camera!)

The snowmen were my favorite!

Every now and again I make a set of cookies that makes me giggle.
This is definitely one of those sets!

Alright....back to the ovens.

Hope your holiday baking is going well!