hey emluken - that's a good idea. They do look good for display with the paper.
I've made some muffins late this afternoon, and am leaving them til tomorrow to see how the papers come off - but the trade-off is the muffins won't be warm - we'll see.
again, thanks for all the comments
thank you all for the comments.
Because we have a small coffee shop, I tend to bake my muffins in the morning and sell them immediately - and then bake more if needed. People love warm muffins.
In the mornings I make Cheesy Corn muffins for the breakfast crowd. I hate to see so much of the muffin stick to the paper.
But I will try the tip to leave the muffins in the pan a bit longer before turning them out. I always take them out right away.
I just think they look good with paper, but it just doesn't work well.
Well thank you all for all the tips. I made a batch today and refrigerated them and it made the world of difference! I didn't use any powdered sugar (I thought I had some - but no) But the fridge thing did the trick.
I really like the idea of the double fridge - roll and squish and then into the fridge again - I'll try that tomorrow - I make them at my coffee shop so preparing them and then cooking later would be great for me.
I also will try the flour less one tomorrow as well - I bake a few other gluten-free treats and think a peanut butter cookie to these will be fabulous.
Also I have already learned my lesson about the natural peanut butter thing - I tried to use some with really poor results.
thank you all for the tips. I will try the fridge - it's true that with summer being here my dough was soft.
My recipe calls for 1 cup of white sugar - I wonder if I should use 1/2 cup of powdered sugar and 1/2 regular sugar?
And I've printed Dorie's recipe, the cookies look perfect in the picture!
Thank you for the reply, I am going to try it tomorrow morning. Do I wait for 10 minutes after I take it out of the oven to flip? I think it's going to be nice. I like the idea of serving it in wedges instead of squares, in fact maybe I should leave it whole and just slice as customers ask for a piece. The mango upside down cake is going well - I love to have something different to offer. Also great tip about the glass - I almost used one today put then changed my mind - lucky!
thank you again
gourmetgal I have a question please - does baking in the cast iron skillet darken the bottom of the cake? I have a abundance of mango's right now and make mango upside cake a few times now for my coffee shop. I do find that the mango darken (if that's the right word)(also from the brown sugar bottom mixture) but I find the cake part tends to look a bit white. Would using the skillet make a difference?
I still have quite a few mango's and a couple of cast iron skillets?
Thanks for that link to the pan - it looks interesting - I guess it would give every piece an 'edge'.
I've already sent away for the wheel dough cutter mentioned in the first message. I already have pans that I like to use and the wheeled dough cutter will be perfect.
And Embackus - I've tried the ruler idea - just didn't work when doing lots of pans full - at least not for me.
thanks all for the tips
Wow, thanks so much. That exactly what I was looking for. I have been looking for a while online, but just didn't know what to call it, and couldn't find anything. I stumbled on this site and have spent the afternoon browsing around and then thought this would be a good place to ask.
I'm sooo excited - I have to make so many pans of brownies and squares I just can't wait to order one.
thank you again so much.
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