Announcement: Demarle is Delish!

OK, everyone- I know you've all been waiting desperately for my announcement, right???:) Well, here it is: I am soooo excited to let you all know that I am now a representative for Demarle products! You might have heard of the Silpat, Roulpat, Flexipans, etc., etc. They have incredible cooking products and their products are frequently referenced on some of my favorite cooking blogs, My Kitchen Cafe, The Sister's Cafe, Bakerella, Picky Palate and many more. So, ever since I got my representative starter kit, I've been baking up a storm so that I could show you all a few of my faves. Here goes:

The Silpat. Non-stick as well as moisture-retaining (for example, you can "steam" veggies just by placing them on the Silpat and cooking them in the oven). Martha Stewart said this was the best cookie sheet ever. It's used for so much more than that, but since Martha said it, I'm going to show you cookies.

The Silpat makes the perforated baking sheet non-stick and allows it to cook completely evenly.

Voila! Baked perfection!

The peanut-butter filled centers make these cookies not only a sight to behold, but delight your tastebuds as well.

Magic in the Middle Cookies
from King Arthur Flour Blog

Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners' sugar

1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.


One of the other things I'm so excited to show you is the Flexipan straight muffin tray. With this (and anything in the Flexipan line), you'll never have to use non-stick spray again. And, again, on the perforated baking sheet, it cooks completely evenly as well as keeps things soooo moist.

Do you see how the muffin literally pops right out?

The cleanup is a cinch, too. Just rinse in warm, soapy water (No scrubbing needed!).

So, for all of you that want to know more, you can email me, call me, and/or visit the Demarle website and if you want to order something, be sure to enter in my rep i.d. #: 8394 or my name (Rebecca Bell). For all of you that live in New Mexico, I'm going to be hosting a launch party in the next couple weeks, so stay tuned!!!