Kalookies Update

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So Kalookies is almost a year old now. I had a blog entry at around this time last year thanking God because I was baking almost 4 dozen a day. Now it’s grown to 5 times that a day, and I still can’t believe that this has become my full time job.

My friend Paolo Bonifacio recently called me and mentioned that a decade ago, I couldn’t even cook rice nor fry an egg, and now he buys cookies from me.

I have no formal culinary education, everything I’ve learned is through trial and error, with research done on google. Honestly I find it completely mind boggling that I’m a baker. It’s absurd.

Sometimes I find myself thinking “Lord, I’m an actor. Why am I in the kitchen?” Over a year ago, I was praying and praying for work, and what I had in mind was acting work. But I guess He had other ideas. Kinda funny now that I connect the dots backwards.

I bake because it’s therapeutic. It relaxes me and it makes me happy. I love hosting dinners and cooking for my friends and family. Feeding people makes me happy. If I had a choice I wouldn’t be selling Kalookies, I’d be giving them away. I’d be dead broke in a week though but yeah if I could I would. But we all have to survive and the bills don’t pay themselves.

I started baking my own cookies because no one had cookies with the flavors I wanted. I like Reese’s, kit Kat, Ferrero, toblerone, and all those other chocolates. The reason why I added Nutella is because it gives the kalookies that special something that a normal cookie just doesn’t have. And people who have tried it seem to agree with me. So I use ingredients that are already established as having a certain standard and I incorporate that into Kalookies. Because I trust those brands.

I bake because I love doing it. I bake because it makes me happy, because I like making people happy. And when I bake, I use ingredients that I trust, with skills that I’ve learned through trial and error and google, to make Kalookies.

Everyone deserves to be happy, I can help them achieve that, even for a moment, and that’s why I make Kalookies.

Kalookies

Thanks to Andy Sermonia for the awesome pics. 🙂

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Quick Shoutout

Thank you God for the progress of Kalookies. I’m now baking at least 4 dozen almost everyday.

Thank you family for being so supportive and buying cookies from me, especially my brothers and sisters.

Thank you friends for letting me feed you my experiments.

Thank you Basagan Ballers!

Thank you Thespians friends for ordering!

And thank you to my beautiful girlfriend for pushing me to sell cookies regularly.

I have a list of all your names and will thank you all soon.

I love you all!

Cookie Troubleshooting

Helpful Tips for Baking Cookies, thank you http://www.preparedpantry.com/printable2.html

Cookie Troubleshooting Guide

If your cookies are too tough . . .
You may have used too much flour or a flour with too high of a protein content. Unless you want a chewy cookie, do not use bread flour. Check your measurements–the cookies may not have enough fat or the amount of sugar may be wrong.

If your cookies are too crumbly . . .

They may have too much sugar, shortening, or leavening or may not be thoroughly mixed. Try adding more eggs.

If your cookies are too hard . . .

They may have been baked too long or at a temperature that was too low. Too much flour or not enough shortening or liquid will make them hard also.

If your cookies are too dry . . .

The same elements that make cookies too hard, may make them too dry. Try baking them at a higher temperature for a shorter period. Substitute brown sugar (with its higher moisture content) for part of the granulated sugar.

If your cookies are too brown . . .

The cookies were most likely baked too long or at too high of a temperature. Too much sugar may make a cookie brown too readily.

If your cookies are not browned enough . . .

The baking temperature was too low, they were not baked long enough, or there was too little sugar.

If your cookies spread too much . . .

The baking temperature may be too low. Too much sugar, shortening, or leavening will cause spread. If pans are greased with too much shortening, spread may occur. Add a little more flour or chill your dough before forming the cookies.

If your cookies don’t spread enough . . .

The opposite conditions that create too much spread may cause your cookies not to spread enough. There may not be enough sugar, shortening, or leavening, or the temperature is too high. Try adding more grease to the pan and baking at a lower temperature.

If the edges or crust turns out sugary . . .

The cookies probably have too much sugar. The dough may have been inadequately mixed.

If your cookies have a poor flavor . . .

Make sure all the flavoring ingredients were added. Dated or low quality ingredients may not impart strong enough flavors. Improperly washed baking pans will sometimes cause a cookie to taste bad.

If your cookies stick to the pans . . .
The pans probably weren’t greased adequately. Too much sugar will make cookies stick. Cookies are usually easier
to remove from their pans immediately after coming from the oven.

Chocolate Chip And Nutella Cookies

So I love chocolate chip cookies. But the ones that are really good, are usually really expensive. So I decided to try and make my own.

And I discovered that they’re expensive for a good reason. The best cookies, are almost always made from the best ingredients. Our chocolate selection in Manila is quite limited, and I don’t know of any bakers dream kind of stores as of yet. Though “Dough It All” in BF is pretty awesome, but I have yet to try their chocolates.

How I wish I could get American ingredients here in the Philippines without losing an arm and a leg in the process. There was this one store in San Francisco, at the fishermans wharf, which had over 300 chocolate variations. *sigh*

But thankfully, I’m slowly learning to make a pretty good cookie. It’s the basic chocolate chip cookie recipe which I added a few things of my own to the dough and 3 kinds of chocolate. Semisweet chocolate chips, dark chocolate chips, and Nutella.

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