How many of you like baking on baking stones? I do! I confess, I had owned a Pampered chef round stone for several years and had not used it much until recently when I began making homemade pizza regularly. I earned one of each of the bar pans at a Pampered Chef home show I recently had, so when I decided to make M & M cookies last week, I knew I would bake them on my large bar pan. However, as I often do, I miscalculated the time it would take me to bake several pans of cookies, so I was rather impatient to take them up once they came out of the oven. I did wait approximatley ten or so minutes, but because the bar pan retained a good bit of heat, the cookies were still too warm for my rather thick spatula to slide underneath them without tearing them to pieces and mushing them up. Then I had a brainstorm! Pampered Chef stones come with a nylon scraper which is used to scrape food off the stone since the stones are not supposed to be washed with dish soap. I took out my handy little nylon scraper (which is very thin) and used it as a little spatula for the cookies! I was rather proud of myself for thinking of this! I know this tip is rather obscure, but maybe some of my dear readers will find it useful.
Please like & share: