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Mis-en-place

January 13, 2008 by Joy the Baker 18 Comments

French culinary terms always seem snooty and unapproachable to me.  Mis-en-place is no different, but it’s the concept behind the term that’s important.  Translating into “everything in it’s place” the term has everyday baking signifigance.  Simply stated, in American English, “get all your stuff together before the flour starts flying.”  Soften the butter, get the eggs to room temperature, preheat the oven, measure the flour, leavening, salt, sugar and wet ingredients.  Also have a spatula, towel and greased and floured pan.  When all of that is ready, you know you’ve got all your ingredients in order. You’re not going to find yourself an egg short in the middle of making cake batter.   It’s a helpful trick.  Thank you fancy French culinary people!

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  1. WhileHeWasOut

    January 22, 2014 at 4:25 pm

    Hello Joy from the past, I come from the future (erm, from yesterday’s post). Happy 6th anniversary! Please keep sharing with us your deepest thoughts and blonde brownie recipes :)

    Reply
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  1. Best Pinterest Posts » Year Six says:
    January 21, 2014 at 1:02 am

    […] January I like to go back to the very beginning of Joy the Baker.  The first post.  The post where I’m like… ‘hey, so I guess I’m here and doing this thing […]

    Reply
  2. pumpkin spice ice cream | this abundant life says:
    December 20, 2013 at 12:37 am

    […] heard of the term Mis-en-place? It’s a planner’s heaven and baker’s best friend. Basically, it is a gathering […]

    Reply

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I just love that each one of these Eggnog Iced Oat I just love that each one of these Eggnog Iced Oatmeal Cookies looks like a moon 🌖🌗🌘 in a solar system of holiday cookies. ✨ I’ll leave the full recipe for these beauties linked in the bio!
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💖🎄Raspberry Lemon Linzer Cookies🎄💖✨⁣
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On a steady diet of holiday cookies starting now. Full recipe for these gems linked in the bio! Xo
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Apple Cheddar Pandowdy recipe linked in the profile.
T minus three days until we eat the most important T minus three days until we eat the most important pie of the year! Dad’s Sweet Potato Pie. There’s no more perfectly spiced pie! If you know you know and if you don’t? I’ll leave the recipe linked in the bio!
Friends! Here’s the easiest, most roasty toasty Friends! Here’s the easiest, most roasty toasty Friendsgiving appetizer: Toasted Marshmallow Sweet Potato Bites and, our secret ingredient:  @bluemoonbrewingco’s Pin Pint Seasoning.  This Thanksgiving seasoning brings a hint of sweetness, citrus, and hops to the roasted sweet potatoes layered between butter crackers and toasted marshmallows.  They’re a perfect salty-sweet bite! ⁣
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Here’s what you’ll need to make them: ⁣
-	Sweet potatoes, peeled, sliced ½-inch thick and cut into 1 ¾-inch rounds using a sharp cookie cutter⁣
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-	A sprinkle of pumpkin pie spice and ground coriander⁣
-	A generous sprinkle of flaky sea salt⁣
-	Round butter crackers (like Ritz)⁣
-	Large marshmallows, cut in half⁣
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Preheat the oven to 400 degrees F.  Arrange sweet potato rounds on a parchment lined baking sheet and drizzle with olive oil.  Toss to coat. ⁣
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Sprinkle generously with Pie Pint Seasoning, pumpkin pie spice, coriander, and sea salt.  Roast until tender, flipping once through baking – about 20 minutes. ⁣
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Remove from the oven and, once cool enough to handle, layer each sweet potato round on a butter cracker on an unlined baking sheet.  Top each with half a marshmallow. ⁣
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Set the oven to broil and place the bites under the broiler.  Keep a very close eye on the marshmallows as they’ll burn in literal seconds.  Remove from the oven and enjoy warm or at room temperature with a Blue Moon Belgian White Wheat Ale, of course!
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