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Pampered Chef: When is best time to move BIG cookie?

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  1. its_me_susan

    its_me_susan Senior Member

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    I baked a roll of sugar cookie dough on my stone. Admittedly I think it may be a touch overcooked (though the crumbs I tasted are perfect)... The recipe says to let it cool completely before frosting. I was going to use it tomorrow, so I let it cool alot, and tried to lift it (using the lifters) but it is breaking! *gasp* Thank goodness it's not a show!

    When you prepare this at a show, do you transfer it right away while warm and pliable? I thought I would be able to let it cool, wrap it and frost tomorrow.

    I'd love it if you'd all please share your experiences with me. Thanks!
    Susan
     
    Sep 7, 2005
    #1
  2. bkwrm

    bkwrm Novice Member

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    Oops

    Hi, when I do the cookie recipe, I bake for less amount of time and then I make sure that I use a spatula to lift off the stone before it cools and hardens. Then, I cover with foil or saran wrap. Hope that this helps.
    Kim
     
    Sep 7, 2005
    #2
  3. glad it wasn't just me, ha ha

    Hi Susan,

    I had the same problem when trying to make the Taffy Apple Pizza. I tried lifting the sugar cookie and it crumbled into many many pieces. Luckily it was just a test run, and so I still ate it all messy. I ended up taking it off my show recipe list, because of that experience. Hopefully someone has a solution :confused:

    Isabelle
     
    Sep 7, 2005
    #3
  4. ChefLoriG

    ChefLoriG Advanced Member Gold Member

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    For any recipe that I have done that requires a cookie base, either sugar or chocolate chip, only cook it for the minimum amount of time that is required, remove it from the oven, allow it to cool for 10 minutes (set the timer!) then take your bread knife and slide it underneath the whole cookie to loosen it from the stone. It will still cook a little from the residual heat of the stone. Hope that helps!
     
    Sep 7, 2005
    #4
  5. theapronfits

    theapronfits Guest

    large spreader

    I do the same, cook for the minimum amount of time, then I use the large spreader to loosen the cookie from the stone. I like how the handle is off set, angled from the spatula blade. :)
     
    Sep 7, 2005
    #5
  6. amya

    amya Member

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    When I make any of the recipes with a cookie base, I loosen them with the spreader, but I serve them right on the stone. It's a great way of showing off the stones and the Woven Selections.
     
    Sep 8, 2005
    #6
  7. kitchenqueen

    kitchenqueen Member

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    Dental Floss

    I also bake my cookie base for the minimum amount of time, but I loosen my cookie from the stone with dental floss after it has cooled for atleast 10-15 minutes. I think I got that tip from this website awhile back ago. It works very well and I haven't had a problem with my cookie breaking at all. So since then, I've kept an extra roll of floss in my cabinet above my oven! ;)
     
    Sep 8, 2005
    #7
  8. bbauman07

    bbauman07 Veteran Member Gold Member

    1,479
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    The Utility Knife also works to losen cookies from your stoneware just slide it under your cookie and around the stoneware and it shouldn't stick. I prefer this method because you can cross-sell the utility knife with your stoneware when you use one of these recipes at your shows.
     
    Sep 8, 2005
    #8
  9. its_me_susan

    its_me_susan Senior Member

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    Wow I LOVE this!!! Thank you to you and EVERYONE else who has offered suggestions here! It was super yummy! Just not pretty. :)
     
    Sep 12, 2005
    #9
  10. taffy apple pizza recipe

    help!!! i don't have the cookbook with the recipe in it.Can somebody post the recipe?Its my 1st party and the host wants the taffy apple pizza.
     
  11. ChefLoriG

    ChefLoriG Advanced Member Gold Member

    545
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    Under consultants corner, recipes, view featured recipe, it's the taffy apple pizza. Here you go:






    Taffy Apple Pizza

    Sliced apples, caramel topping and crunchy peanuts top a giant sugar cookie for this Pampered Chef® classic.


    Ingredients:
    1 package (18 ounces) refrigerated sugar cookie dough
    1 package (8 ounces) cream cheese, softened
    1/2 cup packed brown sugar
    1/4 cup creamy peanut butter
    1/2 teaspoon vanilla
    2 medium Granny Smith apples
    1/4 cup caramel ice cream topping
    1/2 cup peanuts, chopped


    Directions:
    Preheat oven to 350°F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured Baker's Roller®, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely on baking stone.
    Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie.
    Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apple slices in half and arrange evenly over cream cheese mixture.
    Microwave ice cream topping on HIGH 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts using Food Chopper; sprinkle over apples. Cut into wedges.
    Yield: 16 servings

    Nutrients per serving: Calories 300, Total Fat 17 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 36 g, Protein 5 g, Sodium 270 mg, Fiber 1 g

    Cook’s Tips: Use the Jar Opener to open the jar of caramel ice cream topping with ease.

    The Large Spreader is handy for spreading the cream cheese mixture over the cooled cookie. Our Small Spreader works equally well for spreading frosting and thick glazes over baked goods.

    Dip apples in lemon-lime flavored carbonated soda or lemon juice to prevent them from turning brown.

    Add a touch of spice to this dessert pizza by sprinkling ground cinnamon over the apple slices in Step 3 using the Flour/Sugar Shaker.

    ©The Pampered Chef, Ltd. 2003
    www.pamperedchef.com
     
    Sep 18, 2005
    #11
  12. speedychef

    speedychef Veteran Member

    1,036
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    I noticed nobody mentioned it, and I can't certify it, as I have never baked a large cookie, but parchment paper? I think that would be a snap to just slide it off the stone like that...Maybe I'll give it a whirl and let y'all know!
     
    Sep 19, 2005
    #12
  13. its_me_susan

    its_me_susan Senior Member

    2,053
    10

    Please do get back to us after you try this!!! :)
     
    Sep 20, 2005
    #13
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