I don't know about you but I go through baking pans pretty quickly. They end up getting black spots from stuck on food and grease stains. No matter what I seem to do the stains just don't go away and/or seem to start eating the pan. I end up just chucking them and buying new ones to avoid the hassle.
Recently, I had to the opportunity to review Simply Essentials Baking Mat and Pan Set. I really had no idea such a product existed but I'm far from a baking guru. A silicone baking mat who would of thought such a simple product could save and extend the life of your pans.
With the Simply Essentials Baking Mat you don't need to use any oil, butter, foil, cooking spray, or parchment paper to keep things from sticking to your pan. You can even freeze things on it (which I did) without any fear of it sticking to its surface.
The Simply Essentials Baking Mat is made of glass weave and food grade silicone that is BPA free. It can be used over and over again, thousands of times, protecting your pans. This set also came with a commercial grade baking pan (18 x 13 inches) that perfectly fits the 16 5/8 x 11 3/4 inches x .73 mm thick Baking Mat.
To test out Simply Essentials Baking Mat and Pan Set I decided to make Sugar Cookie Truffles. If you read my post on how to make Sugar Cookie Cream Cheese Tarts you know just how much sugar cookie dough I have on hand. I HAD to make something with sugar cookie dough before it goes bad.
Sugar Cookie Truffles
- 16oz of sugar cookie dough (24 cookies)
- 2oz cream cheese
- bag of candy melts (12oz)
Preheat your oven to 350F. Bake sugar cookies according to the package except cook them a bit longer. I cooked mine 20-25 minutes using the baking mat. They were a nice crisp, golden color. You want them to be crisp but not burnt. I baked mine for about 12 minutes and then kept checking them every two minutes until they were the color/texture I wanted.
Once the cookies are done baking let them cool completely on a wire rack. When they are cool use a food processor to chomp them up into a fine crumb. Then add in the cream cheese and pulse until the mixture turns dough like.
Roll the mixture into one inch balls and freeze for about 15 minutes. I froze mine on my Simply Essentials Baking Mat. Nothing stuck!
Melt the candy melts in the microwave in 30 second intervals stirring each time until they are fully melted. Dip the cookie dough balls in the “chocolate” covering completely. Shake sprinkles on quickly after while the chocolate is still wet. Let set and enjoy!
By the way, none of the chocolate stuck to the baking mat while setting and everything came off super easy with just soap and water once I was done. I am totally going to buy more of these baking mats to save my pans!
I love that you can use different candy melts and sprinkles with this Sugar Cookie Truffle Recipe to match any holiday, birthday party, baby shower, or special event.