What?! You don’t have to bake cookies on a cookie sheet?
Nope. You don’t. Shocking, I know.
In my quest to create the best peanut butter cookie a home cook can make, I decided to try baking them in a jumbo muffin tin! (turns out other people have thought of this, too…)
Surprisingly…or not surprisingly…these make really delicious cookies that don’t spread out too much.
My peanut butter cookie recipe has no butter. Just peanut butter, sugars, an egg, vanilla, baking soda and a teensy bit of flour. So, in the science of it, these are very likely to spread.
The muffin tin keeps them from spreading and helps the baking soda rise even more. It is amazing.
If you’ve never used a jumbo muffin tin to bake…I highly recommend you try it. You will have to check, check and triple check your cookies as they bake so you don’t burn them – or make them over browned on the bottom. But, let me tell you… it works.
Chat with ya next time on the next new baking hack I discover!
(Also, thank you to my mother-in-law who got me the jumbo muffin tin. Love ya!)
Before I even think about offering a loaf of bread or a cookie, I want to make sure it is the best.
When I first started thinking about selling homemade sourdough bread, I was making a full rye loaf that was inconsistent and didn’t stay fresh. Not good.
So, I found a new recipe. I made it dozens of times – tweaking as I made it each time to make it my own – before I was comfortable with the finished product.
Then, I gave some away. I had people try it and give feedback. Only after that long process did I put it out in the universe that I could sell it. And even since then, I’ve worked on my recipe.
There’s nothing worse than looking forward to something only to find it wasn’t what you thought you were getting.
I also like to try new recipes – and tweak them to make them my own. I do a lot of research before I bake anything new – including recipe reviews, ingredients the recipe uses and what’s the baking process. If you read enough recipes, you can tell right away if something seems off or if it just won’t taste good. You also have to tweak a recipe based on how you mix ingredients and how your oven bakes.
Because of this, there is an abundance of baked goods at my house that aren’t for sale yet. I like to give a sample to someone with an order that day – and ask for feedback. I’ve approved some experiments – and paused others until I can do more research.
That’s how I decided to sell the snickerdoodle cookies. I made up a batch and people loved them. I first used a King Arthur recipe and have since tweaked it to suit my tastes and how I like to do my cookies. I’ve even taken requests from people and now do a full whole-wheat loaf and a sandwich loaf.
Today, I tested out a new peanut butter cookie. The ones I make are good – and I’ve sold some already, but I want a more peanut buttery cookie that comes together easy and stays soft. You’d be surprised how hard it is to pack strong peanut flavor into a cookie.
As Pig Dog Farms & Bakery grows, I want to hear from you! What cookie or loaf of bread would you like to see? If you’re willing to go along with an experiment and give feedback, I’d be happy to try anything new. Let me know!