Educational

If You Give Kate A Cookie

First, she will eat it all….

No seriously, if you have been to one of our Pop Up Shops or asked Kate about our cookies, the likelihood that you have been informed about our chocolate chip cookies is like 10,000%

Mainly because they are Kate and my favorite treat! When chef feels like telling us she loves us she whips up a batch of chocolate chip cookies and we find them daintily sitting on our desks in the morning.

I know now you wished you worked here, and that you boss or business partner was that cool.

So I pulled some BIG strings and got you the recipe. (Yes you may clap now)

Chocolate Chip Cookie Recipe by Pink Pineapple Cakes

Pink Pineapple’s Soft Chocolate Chip Cookies

6 Tbsp unsalted butter

1/3 c granulated sugar

½ c brown sugar, lightly packed

3 Tbsp honey

2 tsp vanilla extract

1/4 tsp butterscotch or vanilla- butternut flavor, optional

½ tsp espresso powder

¾ tsp salt

½ tsp baking soda

½ tsp baking powder

1 Tbsp cider vinegar

1 large egg

2 c all purpose flour

2 to 2/3 c semisweet chocolate chips 

 

Instructions

1.     Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2.     In a large bowl, beat together the butter, sugars, honey, vanilla, espresso powder, butter-rum flavor, salt, baking powder, and baking soda until smooth.

3.     Beat in the vinegar and egg.

4.     Weigh your flour; you'll find its weight by toggling to ounces or grams at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess.

5.     Stir the flour into the cookie dough, then the chocolate chips, mixing just until combined. Start with 2 cups chocolate chips, adding up to an additional 2/3 cup if you like your chocolate chip cookies really "chippy."

6.     Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A  tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 6 dozen 2" cookies.

7.     Bake the cookies for 10 to 11 minutes (9 to 10 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone;" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time.

8.     Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.

9.     Store cookies, well wrapped in plastic, at room temperature for several days; freeze for longer storage.

So there you have it folks, we just reached a new level of friendship.

Also friends don’t let friends make messes in the kitchen so if you are ever in a pinch and need a cookie fix you can head over to our online store and place an order.

Kate and I won’t mind AT ALL.

The Secret is in the Sauce

Ladies and gentlemen…. (mostly ladies since that is our following group)

We are here to spill the secret behind our amazing strawberry buttercream that has everyone talking. If you have not tried it, you are missing out and you need to call us to make sure you have it in your life.

As many of you know we believe in using fresh ingredient and everything is made to order. That simply means to many people’s dismay that we don’t have cakes just hanging around. We literally bake when the order is placed.

As well as baking to order we make all our jams and sauces in house. Including but not limited to our caramel, ganache, blueberry, lemon curd, coconut cream, lime, passion fruit and many more.

Usually when we mention that, people’s eyes get really big and behind them, I see the questions “but do you really”

We are here today to answer yes, we do.

In the case of our strawberry jam, we not only make it from scratch we pick our own berries. It has become a family tradition of sorts. The moment strawberries fill the fields we make it a day and take the whole family strawberry picking.

It’s amazing

That is then followed by a strawberry jam making MARATHON!!!!

Here is how we make our jam:

The night before we wash the berries, take the greens off and quarter them.

We then place them in a large bowl with a splash of Balsamic vinegar cover them and let them rest overnight.

The vinegar begins to break down the strawberries and they start releasing their amazing juices. This also allow us to use less sugar the next day.

The next morning, we place them in a LARGE pot add some sugar and bring them to a boil and stir constantly. You don’t what to stop stirring so that the berries do not get stuck to the bottom and burn.

Once the berries are soft saucy, we stop and use our immersion blender to chop up the bigger pieces.

Here is the Recipe for people like our CEO Rebeca who can’t do anything without following the steps:

2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

The wonderful thing about having this jam handy is that you can use it for anything. We obviously use it in our buttercream, but it’s also perfect on toast, in yogurt, on ice cream, in your smoothies, and sometimes just a good spoonful by itself

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