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Not a "add" but a subtract: Use 1/2 the amount of butter in your Tollhouse cookies. They taste the same and they come out thick instead of thin and flat. I have no idea why the recipe calls for too much, they might own a butter company. lol
Not a "add" but a subtract: Use 1/2 the amount of butter in your Tollhouse cookies. They taste the same and they come out thick instead of thin and flat. I have no idea why the recipe calls for too much, they might own a butter company. lol
The recipe doesn't call for too much. Some of us prefer thin and flat.
Not a "add" but a subtract: Use 1/2 the amount of butter in your Tollhouse cookies. They taste the same and they come out thick instead of thin and flat. I have no idea why the recipe calls for too much, they might own a butter company. lol
They're flat because butter has a rather low melting point, so they spread before they set. Vegetable shortening will give you a loftier cookie that's not as crisp once cooled. Adding some baking powder should help, or, drop the cookies on a baking sheet and chill until they're very cold. Start baking at a higher temperature. I haven't tried that, so I'm not sure how it effects the baking time.
When I was a kid I was making the meat sauce for our spaghetti. I grabbed what I thought was cayenne pepper and sprinkled it in. Turns out it was cinnamon. Everyone thought the spaghetti sauce was really good that day.
Now I add a little cinnamon with anything that has long cooked tomatoes. And some sort of hot pepper as well to add background heat. I have lots of different ones these days: mar ash, Aleppo, ancho and cayenne.
This is not so secret, but I always add some salt to sweets. It rounds out the flavor.
I also add a dollop of plain yogurt to tomato or carrot or butternut squash soups when serving. And some hot pepper flakes.
"Smoked" Paprika is the star of many receipes. Great for ribs and chicken and people always ask how did you get it to taste so smoked and peppery without being spicy.
I love smoked paprika. It is like bbq chips.
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