e went to Sam's Club a few months ago and found THE single greatest kitchen treasure known to woman since the spatula was created.
It was a set of bakeware. Two large aluminum baking sheets, one half sheet, a cake pan, and a plastic lid for the half sheet/cake pan.
Sturdy, lovely, and coated. With what? I'm not sure...something champagne colored. I threw the box away, so there's no way to tell. But whatever it is, is freakin' awesome.
We've cooked all sorts of food in this stuff and NOTHING sticks to it. Not even baked-on cheese! It's a miracle. (And nobody better rain on my parade.)
I almost didn't tell you about them because I want to get another set next time we're at Sam's. And I'm stingy that way. But they're so radical, (as the kids used to say), that I don't want to keep this gem to myself. You will never have to buy parchment paper again.
I'm so glad I don't ever have to scrub over a hot sink again!
As the Girl Scouts say, "Make new friends and keep the old..."
Hershey's Doubly Chocolate Cookies
2 cups flour
2/3 cup Cocoa
3/4 tsp. baking soda
1/4 tsp. salt
1 cup butter
1 1/2 cups sugar
2 tsp. vanilla
2 cups semi-sweet (always) chocolate chips--or you can do what I did and use 1 cup choco chips and 1 cup Andes baking pieces
- Oven to 350.
- In med. bowl, mix dry ingredients with a whisk (or sift them if you're that fancy).
- Cream butter/sugar/eggs/vanilla in another bowl.
- Gradually add dry to wet. Don't over mix.
- Add chocolate gently.
- Plop by rounded teaspoons onto cookie sheet.
- Bake for more than 11 minutes. The book says 8-10, but at my elevation (around 5 thousand feet) it took closer to like 15-16 minutes.
- Cool slightly on cookie sheet before removing to wire rack.