Emma asks: Mummsie, I notice that when you use brown sugar you seem to always call for dark brown, is there a reason and can I use light brown instead?
Emma, you are right in the recipes I write I usually use dark brown sugar and it is simply because at our house that is what we like the best. Feel free to use the light version in my recipes if that is your preference. All brown sugar really is, is granulated sugar with molasses added to it. The dark brown has more molasses so the molasses flavor is more pronounced and we happen to really like that so that is what I tend to balance the recipes for.
Melanie asks: When a recipe calls for butter should I use salted or unsalted?
Well, that depends partly on who wrote the recipe. When I write a recipe I unless I specify unsalted I am using the regular salted (sometimes called “sweet butter”) because that is generally what I have in the fridge. Unsalted butter has a much shorter lifespan so if I do buy it unless I am using it immediately I store it in the freezer.
Elizabeth asks: When I make cookies I can never get them all the same size, what is your secret to getting them all the same size?
That is a really good question, and it really isn’t a secret. I use a cookie scoop; it looks like an ice cream scoop except it is smaller. I use mine for all kinds of things besides cookies too. I use it to portion out meatballs and to fill the holes in my mini muffin pan. I think I paid $5 or less for mine and I love it.
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