Parchment Paper Baking

When baking chocolate chip cookies I always use baking parchment paper. The bottoms of my cookies are smooth and have a perfect golden color. Cooking with parchment paper can be used on a wide variety of sweet treats. To name a few:

• Line a brownie pan with parchment paper sheets before pouring in the batter. You can simply lift the brownies out when cooled and cut into perfect squares with clean edges.
• Cinnamon rolls can brown too easily on the bottoms. Eliminate this problem with parchment paper. The bottoms of your cinnamon rolls will not only be perfectly golden, but the cinnamon and sugar that always seem to ooze out will not burn and smoke on the paper.
• Sweet breads are another parchment paper candidate. As with the brownies, line the bread pans before pouring in the batter. Again, this will make a soft perfectly colored bottom crust to the bread. How many times have you made banana bread only to cut away most of the outside to get to the tender insides? No more with parchment paper baking sheets!
• If you have the parchment paper sheets, they can be rolled into a cylinder and filled with icings and fillings and used as a pastry bag. Just throw away when done.

Parchment baking paper sheets are quite affordable. Not to mention they are perfectly cut to jelly roll pan size or half sheet pan size. Parchment can be sold by the roll such as Reynolds parchment Paper or Wilton Parchment Paper. If you do a lot of baking, then the parchment paper sheets would be the preferred way to go; always cut and ready to use.

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