I love silicone baking pans because they are really easy to use: no greasing required before baking, no sticking to the pan when ready, and extremely fast clean up at the end. What more could you ask for?!?
These silicone baking mats from Kitchen Executive Chef are simply perfect! Exactly like promised: professional quality, durable, non-stick silicone mats, in three very convenient sizes. And from now on, I can start saving money: no more parchment paper to cover my baking sheets, and no need to replace them every so often. Let's face it, baking sheet don't last very long even when using parchment paper. You just need a spill, a little bit of scrubbing to clean it, and your pan is scratched and no longer usable!
Anyways: my pinwheel cookies came out perfectly baked! Soft and buttery, sweet and chocolaty. These are great for breakfast next to your cappuccino. Excellent for snack, dunked in a cold glass of milk. And oh-so delicious with your afternoon tea. I can really eat these cookies all day long! Could I?!? Sure, why not? ... maybe adding an extra 10 minutes to my morning run!!
Thank you Kitchen Executive Chef for the amazing set of silicone baking mats.
AND because I'm so happy with these, here's what we'll do. Are you ready for this?
You can enter below for a chance to win a free set of silicone baking mats from Kitchen Executive Chef!
Good luck :)
You can also buy the mats on Amazon.com, and here is the link:
And here is the recipe for the pinwheel cookies:
Ingredients: to make about 32 cookies
- 4 oz (1 stick) of unsalted butter, at room temperature
- 3/4 cup of sugar
- 4 egg yolks
- 2 teaspoons of baking powder
- 2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1/2 teaspoon of vanilla extract
Step 1: In a large bowl cream together the sugar and the butter (softened) using a spoon or a blender.
Step 10: Place on the silicone baking mat, no need to grease!! And bake for about 12 minutes.