I’ve been using a sheet of Cookina non-stick pan liner that I cut up to line two different size cookie sheets that I’ve been baking cookies on this Christmas season. This is my new alternative to the annoying Silpat that I hate so much.
After using them for several bake rotations, I have to say, these work just as well as sheets of parchment. I’m impressed enough to give up buying parchment paper all together from now on. And I love me some parchment!
I’m so tired of paying for expensive parchment paper I can only use twice before I have to throw it away. I love that I can use it everywhere, that it can be stored compactly rolled up, and I can use it over and over again with a simple clean up after removing the food. (I already learned I can’t wait to clean it. It’s best cleaned when the sheet is still hot.)
The box containing one sheet is on the pricey side at $10 a pop, but the sheet is so large I could easily cut it up to fit two standard oven jelly roll pans, or a few non-standards. I’m calling this non-stick paper a keeper.
(Note: This is not a paid product endorsement.)
While toiling away in the kitchen today, I made up an Espresso Ganache recipe to use as a cookie sandwich filling. I really liked the way it turned out. If you’re interested, here it is:
1/4C heavy cream (I used eggnog)
1 Tbsp unsalted butter
Melt the butter in the cream over medium heat till it comes to a simmering boil.
4 oz bittersweet chocolate, chopped up
Pour the boiling cream mixture over the chocolate in a heat resistant bowl, and let it stand for two minutes before slowly whisking the ingredients in small circles. Let this cool down and thicken up before adding the next two ingredients.
Note: If you need the cream and chocolate mixture to cool down rapidly and thicken up a bit, place the bowl in the fridge or freezer for ten minutes, and then give it a stir.
3 Tbsp instant espresso powder
1 1/2 – 2 C powdered sugar (more or less -I was eyeballing it)
After mixing the cream mixture with the chocolate chunks to blend it all, add the espresso powder and powdered sugar. Mix well till it’s all combined and the mix thickens to a lovely spread consistency.
Using a spoon, knife or offset spatula, spread a liberal amount between the cookies and let it rest to set, or eat immediately.
Should yield enough for 4 dozen sandwich cookies.