#Muscovado Cookie

[ryctone]

Welp, that was fast- /lh

This is Muscovado Cookie! The she/him ever. Sophisticated when it comes to his passion for making clothes, but is just a goofball at heart and gets distracted easily; he's just a girl your honor. Looks up to Mont Blanc and Sugar Coat and gets teached dress making by both (to their dismay).

Out of all the vessels I feel like she's the most obvious to guess, but I just love this hair and color so much.

Also an alt version bc I can't decide which one I like more, so let's just say she changes accessories depending on his mood;

[delicious-mcnugg3t]

C o o k I e

Ingredients:

150g salted butter, softened

80g light brown muscovado sugar

80g granulated sugar

2 tsp vanilla extract

1 large egg

225g plain flour

½ tsp bicarbonate of soda

¼ tsp salt

200g plain chocolate chipsor chunks

Method

Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

Beat in 2 tsp vanilla extract and 1 large egg.

Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

Add 200g plain chocolate chips or chunks and stir well.

Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

[nolafoodporn]

I always thought my chocolate chip cookies were the best chocolate chip cookies that is until I made @jacquestorres chocolate chip cookies 😍🤩🍪! I used muscovado dark brown sugar (hence the darker color), @kerrygoldusa butter, and @guittardchocolate discs and they were the best chocolate chip cookies I've ever had the pleasure of making AND stuffing into my greedy maw. #chocolatechipcookies #jacquestorres #nolacooks #nolabakes #algierspoint

[thisliminalspacedaydreams]

I don’t know when you reblogged this I just found it randomly in the fyp section but

🍪 If you were a cookie, what kind would you be?

The Best Oatmeal Cookies Ever

125g butter

125g sugar

75g muscovado sugar

1tsp vanillasugar (can be essence)

1 egg

135g flour

85g oats

200 gram chocolate (50%)

1/2 tsp baking powder

1/2 tsp bicarbonate

Mix butter, sugar, muscovado,egg and vanilla.

Add flour and oats.

Fold in bicarbonate and baking powder and chocolate

5-10 min at 190 degrees

YOU ARE WELCOME YOUR LIFE IS ABOUT TO CHANGE FOREVER AND EVER

[ghost4ghosts]

on the subject of food polls..

[damnmydooah]

The YouTube description:

"Who doesn't love gingerbread cookies at Christmas? It is undoubtedly a smell (and taste) that evokes strong feelings for me and truly captures the essence of Christmas. Keeping that in mind, I present tonight's creation: Gingerbread Noise. With my children as little helpers, we baked some gingerbread cookies, capturing the audio as we went. I then edited, elongated, and HP filtered them to produce truly fantastic sounds. What you can hear is the hissing and fizzing of bicarbonate of soda, the crunch and scrub of muscovado sugar, all layered and blended with my Ginger and Cinnamon Noises. It is truly a treat for the mind and a delight for the ears. MADE USING: Fabric scratching, straw blowing, Muscovado sugar, rolling pin, brown sugar and bicarbonate of soda"

no bc what the fuck does this mean. what is gingerbread noise .

[sfrecipes]

Doughnuts with Salted Bourbon Caramel

Recipe by Louise Pickford

Photograph by Ian Wallace © Ryland Peters & Small

Homemade doughnuts are easy to make and wonderfully light, fluffy and far less oily than shop-bought ones. It is best to eat these as hot as you can after cooking, so work your timings back from serving and it should be no problem at all. Enjoy by the fire for a cozy evening treat.

2 teaspoons dried active yeast

½ cup warmed milk

2 tablespoons caster/granulated sugar, plus extra for dusting

2 2/3 cups unbleached white bread flour, plus extra for dusting

1 teaspoon vanilla extract

1 tablespoon unsalted butter, melted

2 medium eggs, beaten

sunflower or vegetable oil, for frying

SALTED BOURBON CARAMEL SAUCE

9 ounces milk chocolate, chopped

4 tablespoons unsalted butter

5 tablespoons light muscovado sugar

4 tablespoons heavy cream

1 tablespoon bourbon or whisky

A pinch of sea salt

4-inch doughnut ring or round cookie cutter

a fondue pot and tabletop burner (optional)

To make the doughnuts, place the yeast and warm milk in a bowl with a pinch of the sugar and 1 tablespoon flour. Stir well to dissolve the yeast and set aside to froth for 10 minutes. Sift the remaining flour into a large bowl and make a well in the middle. Add the frothed yeast mixture, vanilla extract, melted butter and egg and work the mixture together with your hands to form a fairly sticky dough. Cover the bowl with plastic wrap and rest for 15 minutes.

Knead the dough on a well-floured surface for 5 minutes until smooth. Shape it into a ball and place in a lightly oiled bowl. Cover and leave to rise for 1 hour or until doubled in size.

Very gently, remove the risen dough from the bowl and using your fingers, press to form a 5/8-inch-thick rectangle. Using the doughnut ring or cookie cutter, stamp out as many doughnuts as you can. (You can re-roll the dough to stamp out more, but I prefer to simply fry the odds and ends left over from the doughnut rings.)

To make the sauce, place the chocolate, butter and sugar in a fondue pot, if using, or saucepan and heat gently on the stovetop, stirring constantly, until melted. Whisk in the cream and cook for 2–3 minutes until the sauce has thickened. Remove from the heat and allow the bubbles to subside, then stir in the bourbon and salt. Transfer the fondue pot to the tabletop burner on a low setting to keep warm.

Heat 2 inches of oil in a heavy saucepan until it reaches 350 degrees. Fry the doughnuts in two batches for 3 minutes, turning halfway through, until they are puffed up and golden. Drain immediately on paper towels, dust with sugar if you wish and keep warm in the oven.

Arrange the doughnuts on a plate for diners to spear and dunk into the salted bourbon caramel sauce (any leftover sauce will keep in the fridge for a week). Serves 8

courtesy of.....

[saritha-sri-2012]

Types of sugars used for baking delicacies

Sugar plays a vital role in the baking process. It binds easily with water and accomplishes two main things. Locks moisture by keeping the baked goods moist and spongy and inhibits gluten that keeps cookies and breads softer.

Sugar does much more than adding sweetness. It balances bitterness with few recipes with chocolate or citrus. The hygroscopic nature of sugar helps retain moisture, and that is why many baked goods stay fresh longer. When mixed with baking soda, sugar produces carbon dioxide for leavening. Sugar helps in browning and caramelization, giving brownies, cookies, and breads their golden-brown color and complex flavors.

Sugars come in many variants. When it comes to baking cakes and cookies, there are a wide range of sugars that are used.

Granulated Sugar

Most common sugar used in baking. White, refined sugar, which dissolves and mixes easily into liquids and batters. It is neutral in flavor.

Brown Sugar

Molasses added white sugar, which is moist in nature. Light brown sugar has less molasses, and dark brown sugar has more molasses. Has a better flavor than white sugar.

Caster Sugar

Superfine granulated sugar. Dissolves easily in any medium. Best for making puddings, meringues, and cocktails. Also called Baker’s sugar.

Powdered Sugar

Also called Confectioner’s, 10x, or Fondant sugar. It dissolves easily and is great for making glazes, icings, and frostings.

Demerara Sugar

Coarse-textured, light brown sugar with large crunchy grains and a soft molasses flavor. Holds a rich flavor with toffee undertones and aroma. Creates an extra crunch by sprinkling on top of baked goods.

Muscovado Sugar

Less processed sugar that contains molasses, which makes the baked product soft. Very coarse and need to be sifted before using. 

Turbinado Sugar

Less processed raw sugar with large crystals and a golden-brown color. It contains a small amount of natural molasses and can be used for baking or as a sweetener for drinks. 

Coconut Sugar

Produced from coconut palm sap. Has a caramel-like taste and a lesser glycemic index than regular sugar. Great for baking banana bread, pancakes, waffles, and chewy cookies.

Honey and Maple Syrup

These are liquid sweeteners that add moisture and unique flavors to baking. Commonly used in recipes that allow liquid sweeteners without affecting structure.

The best things in life are sweet. Explore varieties of sugar in baking and spread happiness and positivity with a sweet after taste.

[peasthedumb]

I made some more cookies, extra coffee flavoured >:3

I need to fully make my own recipe at some point so I can actually say I’m good at making cookies, cause atm all I can say is I’m good at following instructions…

FYI I used this recipe , but added 1/3 cup of instant coffee. Also in England I’m pretty sure instead of packed sugar it’s called Muscovado sugar? But in case they aren’t the same, yeah, I used light brown muscovado sugar.

If you like coffee and chocolate chip cookies you should try it :3 (also in my humble opinion, ignore the instructions to use 2/3 tablespoons to portion the cookies for baking, you absolutely don’t need that much. Same effect but better size comes from 1 tablespoon scoop, or 1 icecream scoop. Also better cause then you get way more cookies.)

Edit: FYI add the coffee in the same stage where you mix the dry ingredients (flour, baking soda, etc)

[lenaszadkowskaibblogcas]

CREATIVITY-MARCH

Me and my friend decided to try and recreate cookies we ate a while ago in a cafe. We found 2 recipes online so we went ahead and experimented to see which ones would be better and resemble the original the most. There were several differences such as the type of sugar we used, chocolate ratio and baking time. In the end we decided that we had a clear winner, as it was soft but crunchy on the outside and the sweetness was balanced. As it turned out, the addition of muscovado sugar was thee ingredient that ultimately determined the winner

REFLECTION: I learned that it's easy to remake my favorite sweets at home and how much each variable and ingredient matters when baking. I would like to continue such experiments in the future and find other food to recreate by myself.

[travelfortravellers]

Baking | Making Gingerbread Cookies

I am baking in this video. I am making easy and yummy gingerbread cookies. You can find the Gingerbread cookie recipe below.

baking

gingerbread

ginger

bakewithme

gingerbreadcookies

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festivevibes

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Gingerbread Cookie 1tbsp ground flaxseed 140g dairy-free margarine 100g dark muscovado sugar (I used regular dark brown sugar as that's all i had) 3tbsp golden syrup 350g plain flour, plus extra for dusting 1tsp bicarbonate of soda 1tbsp ground ginger 2tsp ground cinnamon

[ussweetners]

Exploring the Sweet World of Bulk Sugar: Types, Uses, and Benefits

Introduction

Bulk sugar is a fundamental ingredient in countless recipes and food products, ranging from baked goods to beverages. It is the secret behind the sweet satisfaction we experience in our favorite treats. In this article, we will explore a variety of bulk sugar options, their characteristics, and potential uses. Whether you're a professional baker, a food manufacturer, or a home cook who loves to experiment in the kitchen, understanding the different types of bulk sugar available can elevate your culinary creations.

Bulk White Sugar

bulk white sugar is the classic choice for sweetening coffee, tea, and countless recipes. Its fine crystals make it perfect for dissolving quickly and evenly. It is also used in preserving fruits and vegetables, helping to maintain their texture and taste.

Bulk Organic Brown Sugar

Real bulk organic brown sugar in bulk is a healthier alternative to white sugar. It is less refined and contains molasses, giving it a rich flavor and a moist texture. It's perfect for baking cookies, cakes, and even savory dishes like barbecue sauce.

Bulk Sugar Cane

Sugar cane is the source of many sugar products, including granulated sugar and brown sugar. A bulk sugar cane can be used in cocktails, as a sweetening agent in sauces, and even in the production of rum.

Bulk Caster Sugar

bulk caster sugar, known for its fine and consistent texture, is a favorite among bakers for making delicate pastries, meringues, and custards. It dissolves easily, ensuring a smooth texture in your desserts.

Bulk Confectioners Sugar

bulk confectioners sugar, also known as powdered sugar, is a must-have in any baker's pantry. Its fine, powdery consistency makes it ideal for making icings, frostings, and dusting desserts like doughnuts and cookies.

Turbinado Sugar Bulk Wholesale

The turbinado sugar bulk wholesale is a less refined sugar with large, golden crystals. It adds a subtle molasses flavor to your recipes, making it ideal for coffee, tea, and caramelizing on top of crème brûlée.

Demerara Sugar Bulk

The demerara sugar bulk is a coarse sugar bulk, amber-colored sugar that is excellent for adding a crunchy texture to cookies and muffins. It also complements beverages like iced tea and cocktails.

Evaporated Cane Juice Bulk

The evaporated cane juice bulk is a minimally processed sugar that retains some of the natural molasses flavor. It's a great choice for organic and health-conscious consumers who want a sweetener that's less refined.

Unrefined Sugar Bulk

An unrefined sugar bulk is a general term for sugars that are less processed than white sugar bulk. These sugars can include organic brown sugar, muscovado sugar bulk , and more. They offer a distinct flavor profile and can be used in various recipes.

Bulk Organic Raw Sugar

A bulk organic raw sugar is less refined than white sugar and has a hint of molasses flavor. Organic raw sugar, in bulk, is perfect for sweetening hot beverages, cereals, and for baking.

Colored Sugar Bulk

The colored sugar bulk is often used for decorating cakes, cookies, and cupcakes. It adds a vibrant touch to your baked goods and is popular during holidays and celebrations.

Bulk Powdered Sugar

The bulk powdered sugar, also known as icing sugar or confectioners sugar, is the key ingredient in frosting and icing. It creates a smooth and glossy finish on cakes and pastries.

Wholesale Bulk Sugar

The wholesale bulk sugar is a cost-effective option for businesses and institutions that require large quantities of sugar for manufacturing and food production. It's also a convenient choice for those who like to stock up on their favorite sweeteners.

Muscovado Sugar Bulk

Muscovado sugar is a dark, moist, and unrefined sugar that has a strong molasses flavor. It's perfect for rich, dark desserts like gingerbread and fruitcakes.

Coarse Sugar Bulk

Coarse sugar is larger-grained and often used for texture and decoration. It's a favorite for topping muffins, scones, and cookies, providing a delightful crunch.

Conclusion

Bulk sugar comes in various forms, each with its unique flavor, texture, and application. Whether you're aiming for a classic sweet taste or a more complex flavor profile, there's a bulk sugar option to suit your needs. Experiment with these sugar varieties to enhance your culinary creations and delight your taste buds. Whether you're a professional chef or a home cook, these bulk sugar options are sure to add a sweet touch to your recipes.

[oofriberg]

cookie muscovado, kanel, jordnötssmör & mjölkchoklad.

[mumintroll]

cookie dough chilling in the fridge nothings better than this :-)

[fullcravings]

Brown Butter Muscovado Chocolate Chip Cookies