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Now Let's Bake!

 

Now that you've purchased TGT Batter through the TGT Pop Up Shop, below are some general guidelines for replicating TGT as made by the Pastry Pimp. But you, my friend, can get as creative as you wish.

Maybe you'll forgo the round pan and make Too Good Squares just like my grandmother used to, or maybe you'll make some kickass cookies or bars or blobs of sugary heaven. You could even make TGT Poppers in tiny cupcake pans like I used to sell! EVERYONE LOVED THE POPPERS!

Whatever you choose, be sure to post your unique and beautiful creations on Instagram, Facebook or Twitter using the hashtags #iloveTGT and #betterthanabong so that I can see what you've made with the heaven that is TGT. You can even just send your pic(s) to me if you like. No pressure to post! 

DISCLAIMER: Maybe you'll want add your TGT batter to ice cream or eat it by the spoonful (Classic TGT Batter tastes so damn good!) but PLEASE NOTE that eating raw cookie dough is NEVER recommended. Flour and eggs in pre-made commercial cookie dough are treated to kill bacteria. TGT batter is not treated. So in this case, processed foods can sometimes be safer for you than homemade "natural" foods. The good news is that high temperatures kill E. coli, so once your cookies/TGT are baked, you’re totally fine to eat them.

I don't want you getting sick from my grandma's delicious creation, so if you do plan to sneak a spoonful of TGT batter like I've done too many times to count, devour at your own risk and PLEASE READ this article about consuming dough containing egg and flour before you take a scoop: https://www.self.com/story/yet-another-reason-not-to-eat-raw-cookie-dough.

If you have further questions, just let me know :)

Now here's what you'll need to bake and serve TGT like me:

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1. An 8" Baker's Secret Metallic Non-Stick Pan like this one and slanted (ideal), meaning the top is wider than the base. This helps you get the TGT out of the pan much easier than if you had a straight pan. I bought all my pans at Walmart and Zehrs and they always came in packages of two.

2. A cute little spatula to help lift each TGT slice out of the pan. This is essential for Classic TGT and Gluten-Free TGT (not useful for Vegan/Gluten-Free TGT) if you're trying to make TGT like me, and can be found at any kitchen store. I have 6 of them for good measure.

3. A small knife to cut both Classic and Gluten-Free TGT while it's still in the pan. A large knife to cut Vegan/Gluten-Free TGT once you've "popped" it out of the pan. More on that in a bit.

4. Salted butter for buttering the Classic TGT pan (no oil or margarine). Salted butter and gluten-free flour for buttering and then flouring the Gluten-Free TGT pan (no oil or margarine). Vegan butter for buttering up your Vegan/Gluten-Free TGT pan.

5. A conventional oven. Convection ovens are not very friendly to TGT.

These are the things I use but ultimately you can use and do whatever the heck you want because there are no TGT police in your area that I know of yet.

Now here are the basic guidelines for baking each style of TGT, finicky little buggers that they are.

 

BAKING CLASSIC TGT

 
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  • Preheat your oven to 325 (ovens vary)
  • Butter your pan
  • Add the thawed mixture to your pan (thawing at room temperature usually takes 2-3 hours)
  • Bake for 15-20 minutes (ovens vary) and take it out of the oven when it looks darker around the edges but it's still a bit wet and gooey in the middle. If it looks or is fully cooked, you've cooked it too long. If it looks like it's not done yet, that's the perfect time to take it out. TGT is best when the middle part is still a bit liquid and the edges are darker and cooked. This gives it the cookie/butter tart vibe we all love.
  • Cover and let set for 4-24 hours depending on the consistency you prefer if you plan to cut them, or eat them within the hour if you love spoonfuls of warm, gooey awesomeness.
  • Cut in slices of 12 (regular) or 8 (jumbo) once the TGT has set. The cutting happens while the TGT is still in the pan
  • Use your cute little spatula to circle around the entire edge of the pan, and then use it to follow along the lines where the knife has been to make sure there is a clear separation between slices. Getting the first TGT out is always the hardest. You'll need to slip the spatula under the slice from the edge of the pan and wiggle it before lifting it up. You can do it! 
  • Serve or inhale. You deserve it.

 

 

BAKING GLUTEN-FREE TGT

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  • Preheat your oven to 325 (ovens vary)
  • Butter your pan
  • Add the thawed mixture to your pan (thawing at room temperature usually takes 2-3 hours)
  • Bake for 20-25 minutes (ovens vary) and take it out of the oven when it looks darker around the edges and golden on the top. Gluten-Free TGT is best when the middle part is still a bit soft and the edges are darker and cooked. This gives it the cookie/butter tart vibe we all love.
  • Cover and let for 8-24 hours depending on the consistency you prefer if you plan to cut them, or eat them within the hour if you love spoonfuls of warm, gooey awesomeness. 
  • Cut in slices of 12 (regular) or 8 (jumbo) once the TGT has set. The cutting happens while the TGT is still in the pan
  • Use your cute little spatula to circle around the entire edge of the pan, and then use it to follow along the lines where the knife has been to make sure there is a clear separation between slices. Getting the first TGT out is always the hardest. You'll need to slip the spatula under the slice from the edge of the pan and wiggle it before lifting it up. You can do it! 
  • Serve or inhale. You deserve it.

 

 

BAKING VEGAN / GLUTEN-FREE TGT

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  • Preheat your oven to 325 (ovens vary)
  • Butter your pan
  • Add the thawed mixture to your pan (thawing at room temperature usually takes 2-3 hours)
  • Bake for 15-18 minutes (ovens vary) and take it out of the oven when it looks darker around the edges but it's still very wet and gooey in the middle and bubbling like a mofo. If it looks or is fully cooked, you've cooked it too long. If it looks like it's not done yet, and kind of a bit like soup, that's the perfect time to take it out. Vegan TGT is best when the middle part is still a bit liquid and the edges are darker and cooked. This gives it the chocolate brittle fudge vibe we all love once it sets.
  • Cover and let set for 14-24 hours depending on the consistency you prefer if you plan to cut them, or eat them within abut 20 minutes from taking it out of the oven if you love spoonfuls of warm, gooey awesomeness.
  • To free your TGT from the pan (this will either be heaven or hell for you depending on the batch), turn the pan upside down onto a cutting board and use the base of your hand to press in the middle and on the sides of the pan. Many times the TGT will "pop" right out as a whole circle without much effort. It's so fulfilling! If it's really sticky and not budging from the pan, that means you haven't let it set long enough to become solid. If you can feel the base lift from the bottom of the pan but it's still stuck on the sides, that means you didn't add enough butter to the sides of the pan or you overcooked the batch. You can remedy this with a knife since the plastic spatula is useless with Vegan TGT. Use the knife to cut right through the middle of the pan straight from edge to edge, until you find an opening - meaning an air pocket that splits the TGT easily.
  • Once your TGT is out of the pan (either as a whole circle or two half moons), flip it right side up and use a big knife to cut it in slices of 12 (regular) or 8 (jumbo). The cutting of Vegan TGT is pretty heavenly. It glides so easily.
  • Serve or inhale. You deserve it.

 

Good luck and enjoy!

Bonne chance et profitez!