Good Sugar Baking has the smallest amount of time left on the Kickstarter and it’s SO CLOSE. Who wants to be the one to help me reach my goal?!?! A lot of you have helped significantly so far, and if you’ve already given some money I’d love it if you just continued to tell people about the Kickstarter.
Here’s the link: Good Sugar Baking’s Kickstarter
I’m about to get on a plane to go to Memphis for Lucero’s block party (maybe my favorite band) with two of my very best friends. I want to make sure this trip is THE BEST EVER because of your help in reaching my Kickstarter goal. After texting, calling, emailing, social media-ing and probably annoying everyone I know, let’s see if we can pull together enough money to get Good Sugar Baking off the ground and into your hands!
Remember that a percentage of every sale goes to a nonprofit, how cool is that?! I’m planning to partner up with some very great nonprofits that could use any amount of money thrown at them.
If you have any questions about what I’m doing, call me! Text me! Email me! Stalk me on Facebook! Do anything you have to so I can answer all of your questions to ensure you that your money is going to a good thing. I promise I’m not spending any of the money I raise to anything other than Good Sugar Baking. Ingredients, equipment, start up fees, marketing and the bajillion of other things that go into starting a business.
Thank you so much for all of your help! Thank you to all of my friends who tirelessly listened to my concerns about not getting the funding, who constantly shared my posts and who came out to try my cookies. I’ve loved spending time with every single one of you!!
Wait. Do you need the Kickstarter link again?! Here you go: Kickstarter!
BY THE WAY…. Happy 4/20! What better than some cookies when you have the munchies?!
I think I will always be impatient when it comes to chilling dough before baking, and it’s something that I rush and immediately regret. Do you ever chill your cookie dough before you bake? Have you noticed the difference between chilled dough and room temp dough when you bake cookies?
When you chill dough, the flour is able to absorb liquids evenly and it firms up the fat. It’s also just harder to work with as it can be sticky and hard to form into whatever shape you’re looking for.
So how long do you chill dough for? My rule is at least 30 minutes but if you’re patient enough go for an hour. The longer you let it chill for, the darker the cookie will get and the flavor will come out even more.
Next time you’re using any sort of cookie dough, try chilling it in the fridge for at least 30 minutes to see the difference in the cookie. You’ll be impressed!
I can’t thank everybody enough for making the first Good Sugar Baking event such a success. As someone who worries about everything to the tiniest detail, I learned a lot from this first event (bringing a bucket for the ice and milk would have been nice) and I can only improve!
HUGE thank you to the awesome people at Ratio Beerworks. Tristan was amazing in helping me schedule the event, providing some input and giving me all of the information that I needed. Shad was super nice in letting us in early in the morning to get set up. Thanks to them, we have an amazing background for the video footage, enjoyed some great beer and an overall wonderful setting. There’s a ton of reasons why I find myself there every week and it’s not just for the beer!
Without the skills and professionalism of my good friend, Nick with Loxodonta Productions, there would not have been any filming today. Or at least not of the high quality that he provides. Seriously you guys, I can’t wait to put this video together for all of you to see! It’s so fun to work with Nick.
Of course I’m so happy that Niki and Luke of The Dollhouse Thieves were so willing to provide us with really fun music! Thanks to them we had great sound (they provided all sound equipment) and everyone really enjoyed it.
Without all of the amazing supporters that showed up it would’ve looked pretty silly to film a band and me dancing to their music, without all of you none of this would have been such a great day! From having someone understand my excitement about this adventure so much that he willed himself out of bed extremely early after working continuous 16+ hour days, the beautiful flowers that my parents sent for me and the amazing feedback from everyone I couldn’t feel more confident and happy about all of this.
Be on the look out for more Kickstarter updates as we progress. After this fun party I don’t see why we wouldn’t all get together for another party to kickoff the Kickstarter, what do you all think?!?!
If you were able to make it to the event and haven’t filled out a survey yet, here’s the link: Survey Monkey
Have you ever had an issue with your baked goods and weren’t sure what went wrong? Whether they flattened out, burned on the bottom or whatever the issue was, one of the likely culprits is butter. Butter can be a real mess sometimes. Here are some tips when baking with butter (which is almost everything you bake, ya know):
- Use unsalted butter instead of salted butter. Salted butter varies between every manufacturer with how much salt is actually in that butter. Unsalted butter helps you regulate the amount of salt that is going into your baked goods. Nobody wants an overly salted cookie!
- Butter temperature matters. A majority of the time when you’re baking you want to use room temperature butter. Butter at room temp makes it easy to combine all of the ingredients so that it doesn’t end up falling apart.
- Why butter instead of margarine? Especially with cookies, unsalted butter is going to provide a richer flavor than margarine. Margarine will make your cookies flatten out and burn quicker. So just forget margarine is a thing when it comes to baking cookies.
- Not sure when to add butter to cookies? Typically butter is added with the sugar in the beginning steps of cookie dough so that you can combine the sugar and butter to give it a consistent base.
What issues have you experienced with butter? Do you have any other tips to add when it comes to using butter in baking?
Banana bread is delicious, right? I love it. My mom always bakes banana bread with chocolate chips in them and it’s always so amazing. Recently, I had some bananas that seriously needed to be used (I’m really picky when it comes to eating bananas – they have to be absolutely perfect so they basically are only good to eat by themselves for an hour out of their whole banana lives) and I thought I would make banana bread but THEN!!! I thought I should bake banana bread cookies. Which turned into banana cookies. Which then turned into banana cream pie cookies. Which lead to one of the greatest cookies that I’ve made so far. Introducing the Banana Cream Cookie.
It’s incredible. Using bananas mashed up instead of eggs, this cookie is healthier for you and it tastes amazing. You can ask my friends, I made a lot of people try it. At first I was skeptical, the cookies don’t look done because bananas don’t provide the same color that eggs provide cookies. The center was very moist and immediately I thought they were undercooked, but it’s just the banana giving it that texture. Once the cookies cooled – and even for days after – the cookies are still soft and have this very strong banana flavor to them.
I’m going to suggest the next time you have bananas laying around that need to be utilized to try baking cookies. Banana is a great alternative to eggs making it vegan-friendly, which is super important these days with all the vegans runnin’ around.
What kind of baking adjustments have you made before? If you had to use banana in a recipe what would you bake?!