A parchment lining in these pans, combined with the non-stick metal surface, combine to give you a worry-free baking experience. We’ve all been there: you work your tail off to bake an incredible dessert, only to have it stick to the pan and be ruined.
And today, we’re getting to the root of that pesky problem of stuck on cakes, bars, cookies, and loaves. I would estimate that about 90% of the recipes you’ll find here begin with lining pans with parchment.
The number one reason being, parchment paper will prevent anything from sticking to your pan. If you give the sides of your baking pan a good mist of non-stick spray, and line the bottom with parchment, it’s practically a guarantee that things will come away from the pan flawlessly.
Parchment has a naturally slippery, non-stick quality to it that makes baking a breeze. Not only does it keep things from sticking, but (in the case of brownies, bars, or cakes baked in rectangular or square pans) it can provide a really nifty “handle,” that allows you to lift things straight up and out of the pan like a boss.
And if you’re baking something that’s not overly wet or oily, it can save you from having to scrub your pans. The only kinds of pans you can’t line with parchment would probably be decorative bunt cakes and cupcakes or muffins (for which you can just buy paper liners).
The two short sides of the pan (and possibly a couple strips along the bottom) will not be covered by the parchment, but that’s ok as long as you also use non-stick spray. You can easily find rolls of parchment paper in the regular grocery store.
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Parchment paper, also known as cooking parchment, kitchen parchment, and cooking paper, is a silicone-coated (grease-resistant), water-resistant, and oven-safe paper that's frequently used in restaurants and professional bakeries. Usually sold in a roll, alongside the aluminum foil and plastic wrap at most grocery stores, parchment paper makes a wonderful liner for bakeware, cookie sheets, and roasting pans.
When the batch is done baking, simply slide the parchment paper with cooked cookies off the cookie sheet and onto a wire rack (you may need to let the cookies cool slightly before transferring them from the parchment paper directly onto the rack to cool completely). This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses.
In stand mixer, on low speed, beat together butter, 1/2 cup (125 mL) icing sugar, lemon zest and vanilla. Increase speed to medium; beat in yolks, one at a time.
On low speed, beat in flour, baking powder and salt until dough comes together. Refrigerate for 1 hour; let stand at room temperature for 15 minutes.
On lightly floured surface, roll out one half of dough to scant 1/4 inch (5 mm) thickness. Spread 1/2 teaspoon (2 ml) dunce DE Lethe over bottom side of half of the cookies.
Transfer to tea towel and rub to remove skins; let cool. Remove from food processor; whisk in cinnamon, baking powder, salt and cloves.
In stand mixer, on medium speed, cream butter, granulated and brown sugars, lemon zest and vanilla. Add flour mixture in two additions; mix until well blended.
Refrigerate for 1 hour; let stand at room temperature for 15 minutes. Roll out one half of dough on lightly floured surface to scant 1/4-inch (5 mm) thickness.
In food processor, pulse chocolate, cocoa powder, cinnamon and cloves until fine; set aside. In mixing bowl, using electric mixer on high speed, beat egg whites for 2-3 minutes, until foamy.
Add sugar, 1 tablespoon (15 ml) at a time, until stiff peaks form. On low speed, add almonds and reserved chocolate mixture until combined.
Spread half of the coarse sugar on waxed or parchment paper. Roll to 1/2-inch thickness; sprinkle top with remaining coarse sugar.
Using 2-inch (5 cm) heart-shaped cutter, cut out shapes, rerolling scraps. Set aside to let dry for 1 hour; store in airtight container for up to 1 week.
Transfer to tea towel and rub to remove skins. In separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; beat into egg mixture in two additions.
Press each log to flatten slightly into 3-inch (7.5 cm) width. Using serrated knife, cut logs into 1/2-inch (1 cm) wide slices; stand cookies upright on baking sheet.
Reduce heat to 325 °F (160 °C); bake for about 30 minutes or until firm and dry. Whisk together flour, baking soda and salt until blended.
Bake, in batches, for about 12 minutes or until tops are set and bottoms are golden brown. Store in airtight container for up 2 days or freeze for up to 2 weeks.
Place 1 cup (250 ml) of the icing sugar in shallow dish or pie plate. In stand mixer, on medium speed, beat butter with remaining icing sugar, vanilla and lemon zest until light.
On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Let cool for 5 minutes on baking sheets; while cookies are still warm, gently roll in icing sugar.
Shape rounded tablespoonfuls (15 ml) of dough into balls; roll in sugar. Mix in flour, cornstarch and match powder just until combined.
Wrap in waxed paper and refrigerate for about 1 hour or until firm. In stand mixer, on low speed, mix together flour, cinnamon, orange zest, baking powder, baking soda and cloves.
In separate bowl, stir together olive oil, sugar and orange juice; pour into flour mixture. Beat on medium speed, scraping downside of bowl once, until combined.
In stand mixer, on medium-high speed, beat butter, ½ cup (125 ml) of the icing sugar and vanilla until light. In separate bowl, whisk flour with walnuts; beat into butter mixture until well blended.
Let cool completely on racks; roll again in icing sugar. In stand mixer, on medium speed, beat butter with cream cheese until smooth; mix in flour and salt just until mixture comes together.
Transfer to lightly floured surface; divide into quarters. Combine raisins, walnuts, brown sugar and cinnamon; set aside.
Whisk egg with 1 tablespoon (15 mL) water; brush over each cookie. Sprinkle with coarse sugar; bake for 15-20 minutes or until golden and flaky.
In stand mixer, on medium speed, beat butter and 1/4 cup (60 ml) of the sugar for about 2 minutes or until light. Add all-purpose flour; beat on low speed just until mixture comes together.