Baking and decorating cookies is fun, but running out of space when dealing with huge orders isn’t! It’s important to know the correct way to store decorated cookies so that you can make big batches of cookies with no stress.
TO HELP TAKE THE STRESS OUT OF LARGE ORDERS, WE’RE SHARING A FEW OF OUR MOST HELPFUL COOKIE STORAGE DOS AND DON’TS.
1. Freeze pre-cut shapes
When planning large orders in advance, you can make your dough, pre-cut the shapes and freeze them before baking. Just stack your cut cookies with a piece of waxed or parchment paper between each and pop them in the freezer. Once frozen, wrap each stack of cookies with cling film and then put them back in the freezer to save space.
Remember to label every stack with the flavor, date made and order details. Your frozen cookies will keep for around 3 months.
When you need them, remove from the freezer and place on trays (without the slip of greaseproof paper) and bake straight away.
2. Bake frozen cookie dough
If you’ve pre-mixed and frozen your dough, thaw it out by leaving it in a refrigerator for a couple of hours. Then you can roll, cut, chill and bake! Re-freezing the dough will lessen the taste and quality so we wouldn’t recommend putting your dough back in the freezer afterward. To help cut down on waste, why not separate your cookie dough into small balls right after making it?
Tip: We don’t recommend freezing or chilling finished decorated cookies. Water spots can develop on your work, colors can change and water can even eat through your royal icing.
3. Use stackable trays and cooling racks
When your cookies are decorated but still need a little time to dry, trays and cooling racks are really handy. They can take up a lot of space, though, which is why we like stackable or tall bakery-style rack towers. They’re the best way to save a little space if you need to work on other projects.
Tip: Buy a few extra racks to that you can work on other projects while your cookies dry.
4. Keep your cookies away from humidity
Humidity is not a friend to anything sugar-related. Sugar soaks up moisture in the atmosphere around it. This means that any humidity can lead to tacky, soft or wet-looking treats. Icing can develop a sweaty appearance, break down or end up with unattractive blotches.
If you live in a humid environment or have to deal with wet weather, we recommend getting a dehumidifier. We live on a consistently rainy island (U.K.) and right next to a river. When we work on icing cookies (and sugar flowers) we make sure all the windows in our workroom are shut and we crank up our dehumidifier! You can also turn the heat up a little, which tends to dry out the air indoors.
5. Package cookies in cellophane bags
One of the best and most cost-effective packaging solutions for cookies are cellophane bags! We’ve had no problem simply hand tying these (even for larger events). However, for a little extra security, you can lightly seal your bags using a laminator to help make them airtight. You can also bunch up your cellophane and press the center with your laminator before then tying the gather with a pretty bow.
6. Store cookie decorated in advance in airtight containers
Decorated cookies will keep in an airtight container for up to one week. You don’t want to work too much farther in advance, though.
To store your decorated cookies, place the cookies right side up in one flat layer in your container. Then, place a sheet of waxed paper or parchment paper over the cookies before placing another layer of cookies in the container. This helps avoid dents, mark or chips.
Make sure you use good quality airtight containers! Cheap ones can still let in moisture, which will ruin your cookies. Once boxed up, keep in a cool dark spot like a cabinet or cupboard. Storing your cookies near any light source can fade or warp your colors. [ ... ]
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Stale, dry cookies are just about the saddest thing there is. To keep your homemade cookies fresh for as long as possible, you need to know how to store them. Here are a few tips and tricks, plus a hack or two that will have your friends and family thinking you're a cookie genius.Storage Temperature Matters
In general, you don't want to store cookies in the refrigerator: The cool air can dry them out and make them taste blah. So stick with room temp storage, or the freezer.Use the Right Storage Container
Cookie jars are only sometimes your best option. Airtight is right for soft cookies! Drop cookies and the like should be kept in an airtight container, either in a single layer for iced or decorated cookies, or in layers separated by a sheet of parchment paper for cookies with no icing. Here's a fun trick: Tuck a half slice of white bread in the container with the cookies. The cookies will absorb moisture from the bread, keeping them moist and soft. Nifty! Be careful about storing different types of cookies together because they can absorb each other's flavors. Sometimes this won't matter much (say, with regular shortbread and browned-butter shortbread). But if you store peppermint cookies with pumpkin cookies, the results could be... unusual. Let crispy cookies breathe. For gingersnaps, wafer cookies and others where your goal is to retain crunch, use a container that lets some air in. A traditional cookie jar with a loose lid works, and so does an airtight container with the lid not totally sealed. Or try a bag with small holes.What About Freezing?
The freezer is your friend when it comes to cookie management. You have two basic choices: Freeze the dough or the finished cookies. Freeze cookie dough if you're a planner.Johner Images/Getty Images/Johner RF
Freezing cookie dough in advance is the most farsighted move. You can either portion it out (for drop cookies like chocolate chip) or freeze it in logs (for refrigerator cookies) or discs (for cutout or rolled cookies). When you feel an urge for cookies coming on, defrost the dough in the refrigerator overnight, then bake as usual. Freeze finished cookies the right way. Bake your cookies according to the recipe, then cool completely before putting them anywhere near the freezer. Most cookies can be stored in the freezer for up to six months in an airtight container, either in a single layer or stacked with parchment paper between layers. Before serving, thaw the cookies overnight in the refrigerator and let them come to room temperature.Yes, You CAN Salvage Slightly Stale Cookies
If you want to revive dried-out days-old cookies, pop them in the oven very briefly right before serving. Two or three minutes at about 300 F should do it. Serve the cookies while still slightly warm and you'll be a hero. Note that cookies such as sugar cookies, chocolate chip cookies or bar cookies are best suited to this method of "freshening up," while iced or chocolate-covered cookies can't take the heat. If they're stale, you'd best just let 'em go, or crunch 'em up to use in a cookie crumb crust. [ ... ]Easter Bunny Treat Jars
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Inspiration
Satu lagi yang bisa kamu bikin untuk dekorasi saat Easter, jar dengan siluet bunny atau kelinci.
Coba yuk, bikin seperti dibawah ini.
Sumber : https://www.countryliving.com/diy-crafts/how-to/g524/easter-fun-stuff-0406/?slide=6
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These cute Easter bunny treat jars are a sweet way to deliver a little bit of springtime cheer to your loved ones. Fill them with candy, fresh flowers, a DIY candle or homemade sugar scrub for a quick and easy gift idea that’s sure to please.
These cute Easter bunny treat jars are a sweet way to deliver a little bit of springtime cheer to your loved ones. Fill them with candy, fresh flowers, a DIY candle or homemade sugar scrub for a quick and easy gift idea that’s sure to please.
Start with clean glass mason jars and vinyl stickers. I cut these adorable bunny stickers using my Silhouette CAMEO and bunny shapes from the Silhouette Store (#16785 and #58555). Apply the stickers to the smooth side of the jar, and press firmly on the edges to make sure they’re completely adhered to the glass. Apply a coat of Chalky Finish paint, allow to dry for 10 minutes, and then carefully peel up the vinyl stickers while the paint is still slightly wet. Spray paint will also work; however, when using spray paint, be sure that the glass jar is placed upside down so that no paint gets inside of the jar!
Add a ribbon or some lace trim, and it’s all ready for gifting. Easy peasy! [ ... ] History about Kattetong
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Source :
https://id.wikipedia.org/wiki/Kue_lidah_kucing
https://en.wikipedia.org/wiki/Cat_tongue
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eatyourbooks.com
Kue lidah kucing adalah sejenis kue kering yang berbentuk seperti lidah kucing (panjang dan tipis) yang berasal dari Belanda. Kue lidah kucing memiliki rasa yang enak, gurih dan renyah. Kue ini masuk ke Indonesia dari belanda seiring dengan kolonialisasi Belanda. Dalam bahasa Belanda, kue ini dinamakan "Katte Tong". Kue lidah kucing di Indonesia sudah dikenal secara luas dan disukai di seluruh nusantara. Kue kering ini menjadi sajian khas di musim perayaan hari raya seperti Idul Fitri, Natal dan tahun baru Imlek.GoodtoKnow
Kue lidah kucing tersedia di sejumlah negara Eropa, Asia, dan Amerika Selatan. Mereka dikenal secara lokal sebagai "kočičí jazýčky" (Ceko), "kocie języczki" (Polandia), "langue de chat" (Prancis), "Katzenzungen" (Jerman), "lingua di gatto" (Italia), "língua de gato "(Portugis)," macskanyelv "(Hongaria)," lengua "(Filipino), atau" lidah kucing "(Bahasa Indonesia). Kue lidah kucing berbentuk agak seperti lidah kucing. Mereka diproduksi dari putih telur, tepung, gula dan vanila atau coklat susu, coklat hitam dan coklat putih. Lidah kucing coklat telah diproduksi sejak sebelum 1900; perusahaan Austria Küfferle (sekarang dimiliki oleh Lindt & Sprüngli) telah memproduksinya sejak 1892. Di tempat lain di Eropa, perusahaan termasuk Sarotti, Hachez, dan Halloren membuat lidah kucing. Di Brasil, mereka diproduksi oleh Zermatt dan Kopenhagen. Di Chili mereka dibuat oleh Costa dengan nama "Lengüitas de gato" (lidah kucing kecil). Di Jepang, "langue de chat" adalah kue sandwich berbentuk bujur sangkar, terbuat dari lapisan cokelat putih di antara dua kue persegi. Shiroi Koibito adalah salah satu produsen terkenal, tetapi langues de chat dapat ditemukan di seluruh Jepang, termasuk 白 い 針葉樹 di Nagano dan ま ご こ ろ づ つ み di Hiroshima.Vietnam Famous Destinations
[ ... ]History about Nastar
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Source : https://id.wikipedia.org/wiki/Nastar
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Photo by detikFood
Nastar berasal dari bahasa Belanda yaitu “Ananas/ nanas” dan “Taart/tart/pie” yang artinya Tart nanas. Kue yang digemari oleh orang Belanda dengan kue pie atau taart eropa yang biasanya diisi blueberry dan apel. Karena di Indonesia, blueberry dan apel amat sulit ditemukan kendati belum adanya infrastruktur supermarket di zaman penjajahan Belanda, nanas dipilih sebagai buah penggantinya. Nastar sendiri bentuknya lebih kecil dibanding pie atau tart eropa pada umumnya. Saat ini, tidak dijelaskan siapakah yang menciptakan nastar dan yang memiliki paten akan kue ini. [ ... ]April Fool’s Day Food 2/2
Categories:
Inspiration
Fill Oreos with Toothpaste
THESE COOKIES ARE A PRANK AND ARE NOT MEANT TO BE EATEN.
The board of ingredients is pretty simple. You do need to make sure you are using a white paste toothpaste though.
Use a butter knife to scrape out all the cream filling.
Add a glob of toothpaste to the cookie.
Put them back together.
Viola! Any kid would love this trick. Hehe.
Enjoy being a kid at heart!
Easter sebentar lagi datang, untuk mengisi kegiatan anak-anak menjelang Easter kamu bisa mencoba membuat Easter egg Cookies dan mendekorasinya seperti watercolour.
Mebuatnya akan sangat menarik, apalagi untuk anak-anak. Mereka akan senang sekali berkreasi.
Sumber : https://www.countryliving.com/diy-crafts/how-to/g524/easter-fun-stuff-0406/
We are inspired by the watercolour trend at the moment, so we decorated our cookies with visible brush strokes and a wash of pastel to create a pretty watercolour effect.
If you want to try this look yourself, you need a nice smooth surface of royal icing. I cheated and used a packet of ready-made royal icing, which made the whole process faster.
Knead the icing and roll it out to a thickness of about 3mm-5mm. I rolled the fondant between two sheets of baking paper which helped to make a super-smooth surface – and it doesn’t stick, either.
Cut out the egg shapes in the fondant, and attach them to the top of your cooled cookies by brushing on a little boiled apricot jam.
Now the cookies are ready to decorate. Here’s how to create Lisa’s gorgeous watercolour cookie effect.
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I love baking gingerbread cookies for Easter every year. I’ve got a great recipe that makes a mild child-friendly gingerbread dough (not too heavy on the spices), and my four-year-old loves decorating and cutting out all of the bunnies, eggs and chicken shapes.
This year, Lisa and I had a play with the Easter cookie kit from Blank Goods, which takes personalised cookies to a whole new level. This handy little kit contains a set of egg cookie cutters, alphabet letters and numbers to emboss the cookies with messages and names, as well as a set of edible food decorating pens. (School holiday tip: let the kids loose on some plain fondant cookies with a set of the edible pens!)
EASTER EGG COOKIE KIT, $45, FROM BLANK GOODS.
- Use a natural or artificial food colours and mix them with water in a paint palette. Using a clean paintbrush with flat, wide bristles, practice brush strokes and experiment with colours on a spare piece of fondant, before painting the cookies themselves.
- Using a colour palette of peach, pink, apple green and jade green, apply haphazard brushstrokes in a kind of patchwork pattern. You could also try a single round swirl around the cookie. Lisa used simple bold brush strokes for a wash of watercolour stripes on her cookies.
- Using a clean piece of slightly damp paper towel, carefully blot the surface of the cookie, and gently rub the colour in the direction of the brush strokes to soften the watercolour effect. You can always go back and add more colour if necessary, and the layering creates a lovely effect.
- Leave your cookies to dry and then package them up for gifts in our Easter Rabbit Treat Cones or Carrot Treat Cones – or arrange on a platter and serve with tea and coffee. Enjoy! Here’s the recipe I use for gingerbread cookies: 125g butter 1/2 cup (100g) firmly packed brown sugar 1 egg yolk 2.5 cups (375g) plain flour 1 teaspoon bicarbonate of soda 3 teaspoons ground ginger 1/2 cup (125 ml) golden syrup Step 1 Preheat oven to 180 degrees C. Beat butter, sugar and yolk in a small bowl with electric mixer until smooth. Stir in sifted dry ingredients and golden syrup; mix to a soft dough. Knead gently on a lightly floured surface until smooth. Roll dough between sheets of baking paper until 3mm thick. Step 2 Cut gingerbread shapes from dough. Sprinkle more flour if it’s sticky, and flour your cutters and rolling pin if necessary. If dough is too crumbly and difficult to work with, bundle it up in some cling wrap and pop it in the fridge for a couple of hours (or leave it to rest in the fridge overnight). It will be much easier to work with when it’s firmed up a little. Step 3 Place gingerbread shapes about 3cm apart on paper baking (you may need to carefully transfer them with a spatula to retain the shape). Bake in a moderate oven for about 10 minutes or until lightly browned. Cool on trays. Now your cookies are ready to decorate with royal icing and watercolour! By Rebecca Lowrey Boyd/Wee Birdy for We Are Scout. All photography and styling by Lisa Tilse, for We Are Scout.
April Fool’s Day Food 1/1
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Make a sundae with mashed potatoes and gravy.
Eating mashed potatoes instead of ice cream would be seriously disappointing. Kiddo is going to be so disappointed when he realizes we are not having ice cream for dinner, but that it is, in fact, mashed potatoes and gravy.RESEP CHOCOLATE CHIP COOKIE SMOOTHIE
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Minuman yang satu ini, super gampang dan super cepat buatnya.
Yang pasti, resepnya perlu chocolate chip cookies, dan kamu bisa pake cookies dari Cookiesbox yang Double Chocochip Cookies, biar double enaknya!
Yuk cobain, rasanya sooo goood, wajib dicoba!
Source : https://smartlittlecookie.net/home/chocolate-chip-cookie-smoothie/
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Chocolate Chip Cookie Smoothie
Prep Time5 mins
Total Time5 mins
Servings: 1 glass
Ingredients
- 1 cup almond milk
- 4 chocolate chip cookies
- 2 tablespoons semi-sweet chocolate chips
- 1 scoop protein powder , vanilla flavor
- 1 cup ice
- whipped cream for topping (optional)
Instructions
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Mix all ingredients in a blender until well combined. Add more ice for a thicker smoothie. Top with whipped cream, if desired. Serve immediately.
RESEP OATMEAL COOKIE SMOOTHIE
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Kebayang ngga, oatmeal dibuat smoothie? Hmmm.. enak banget rasanya, cocok buat sarapan kalau tidak sempat masak. Rasanya juga mirip dengan oatmeal cookies.
Yuk, cobain resepnya!
Source : https://www.kitchentreaty.com/oatmeal-cookie-smoothie/
YIELD: 1 SMOOTHIE
COOKIE SMOOTHIE OATMAL
PREP: 15 TOTAL MINUTES: 15 MINUTES
A delicious dairy-free and protein-rich smoothie that tastes just like an oatmeal cookie!
INGREDIENTS:
3 tablespoons rolled oats
1/4 cup unsweetened vanilla almond milk or plain unsweetened almond milk
1/2 banana medium
1 heaping tablespoon almond butter
1 medjool date, pit removed (can substitute 1 tablespoon pure maple syrup)
1/8 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch salt
1/2 cup ice cubes
DIRECTIONS:
Place rolled oats and almond milk in the pitcher of a blender. Let soak for 10 minutes.
Add remaining ingredients and pure until smooth.
Pour into a glass and enjoy! [ ... ]
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