Impress your friends with these fun facts, and pick up a few quick tips that every baker should now.
2 billion:
The number of cookies Americans consume every year. That’s 300 cookies per person annually! Cookies are eaten in 95.2 percent of U.S. households.
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One Big Brownie
Something Sweet BakeShop in Daphne, Alabama, currently holds the Guinness World Record for making the world’s largest brownie. When baked, the brownie weighed in at 234.2 pounds. It was made with 108 cups of flour, 54 pounds of butter, 432 eggs, 216 pounds of sugar, and 27 pounds of chocolate.
Peep! Peep!
Just Born, the maker of PEEPS® Brand Marshmallow Candies, produces enough PEEPS in one year to circle the world twice around.
Avoid an Overmixing Oops
Be careful not to overmix your cookie dough. When flour is combined with wet ingredients, proteins in the flour are activated that help hold the dough together. If the proteins are overactivated, however, your cookies will turn out tough. To avoid this, stop mixing when there are no streaks of flour remaining in your mixing bowl. If chocolate chips or other add-ins are going to be used, stop mixing when there are just a few streaks of flour left so you can combine it all together without overmixing.
Store Your Sweets
- Wrap dark chocolate in foil, and keep it stored in a cool, dry place. These candies will keep for up to 2 years!
- Milk chocolate and white chocolate have a more limited shelf life. They’ll last 8 to 10 months in storage.
- Kept covered and away from light and heat, caramels stored at room temperature should last 6 to 12 months.
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