Baking Tip: How to Line a Pan with Parchment Paper

Do you use parchment paper? Parchment paper has upped my baking game immensely. It helps create the perfect bottoms for cookies. Parchment paper is invaluable when making sourdough bread. It makes clean-up a breeze and can get you the best looking bars/brownies you’ve ever baked. If you haven’t started using parchment paper, now is the time. Keep reading to find out how to line a pan with parchment paper.

I buy parchment paper in bulk at Costco

Why should you use parchment paper?

Parchment paper allows for easy clean up

Parchment paper has the unique quality of being non-stick (it is NOT wax paper) which means that rarely do you have to grease a sheet pan or bread pan if you cover the pan with parchment paper before baking. Sometimes dark pans can leave the bottoms of your cookies very dark. Parchment paper helps provide your baked goods with an even bake. One of the worst things that has happened to me as a baker is mixing up a delicious batter, baking it and watching it fall apart when I turn it out because it’s stuck to the bottom of the pan. This is where parchment paper saves the day. That little extra step of lining a pan is worth the peace of mind and the perfect bake. 

Lining Baking Sheets and Loaf Pans

I almost always line my sheet pans with parchment paper when baking cookies on them. A simple sheet with a little bit of overhang is fine, though I do like to cut it down if it’s hanging over the edges too much.

For a loaf pan, with a stickier batter, like this banana bread or the lemon blueberry bread that is pictured, I will often drape the parchment paper over the sides. I spray the paper and let it hang over the sides of my non-stick bread pan (affiliate link). This makes it simple to pull the bread out of the pan (you may need to run a knife along any edges that are not touching the parchment paper) without it sticking to the bottom.

How to: Make a Parchment Sling

I use parchment slings when baking bar cookies or brownies in an 8 by 8 or 9 by 13 pan. I also use parchment slings for sweet peach bread and rhubarb snack cake. When baking cookies and cakes, I line my pans with parchment paper too…though those don’t require a sling. A parchment sling is a tiny extra step that will save you clean up time and give your bar cookies a five star rating.

1. Set the parchment paper on top of the pan. Allow for an inch or two of overhang on each side.

2. In each corner of the parchment paper, make a cut from the edge of the paper to the edge of the pan, as pictured below. Remove the small corner squares that result from the cuts.

3. Press down on the parchment paper with your hand in the center.

4. Readjust the parchment paper as needed and fill with the batter of your favorite bar cookie, brownies or treat.

I hope this tutorial encourages you for your next bake. It’s never too late to up your game a little in the kitchen and parchment paper does just that! The recipe for those gooey chocolate chip cookie bars is here.

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Homemade Cinnamon Chips

I love a good cinnamon sugar bread. Whether it’s cinnamon sugar toast, cinnamon swirl bread, cinnamon sugar muffins or amazing cinnamon rolls, I love it all. One of my favorite ways to get a powerful punch of cinnamon and sugar in baked goods is with cinnamon chips. I remember reading about them, seeing them in recipes and trying to get my hands on them years ago to no avail. Eventually I realized that I could probably make them, so off I went to search the internet. After combining and tinkering with a few recipes…these homemade cinnamon chips were born.

Looking for AN ooey, gooey cinnamon burst to add to your baked goods? Homemade cinnamon chips are where it’s at

And boy are they good. They are the perfect combination of sweet and cinnamony. They bring your baked goods to a new level of cinnamon deliciousness. I love adding them to bread (a new recipe is coming at you soon), muffins, scones (they would be a great substitute in these chocolate chip scones) , cakes, the list is endless. These cinnamon chips create an ooey, gooey, cinnamony punch of flavor in whatever you put them in. They are so good.

One of the great things about this recipe is that you can increase the amount of cinnamon if you prefer a higher concentration of cinnamon flavor. I have used enough cinnamon before that my hands hurt after (eek!) because of the concentration of cinnamon spice. They packed quite the punch! If you want a true sharp cinnamon…increase the cinnamon to about 6 Tablespoons instead of the 3 Tablespoons suggested. I prefer the lesser amount which still gives a true cinnamon flavor but doesn’t quite take your breath away. 

If you’re going to take the time to make cinnamon chips, you want it to be worth it

This recipe makes about 3 cups of cinnamon chips. I like that it makes a lot of chips. Some recipes you will find make only a small amount of chips. I figure if I’m going to the trouble of making my own cinnamon chips (not really trouble, but you know…), I want to have enough chips that I can use for a couple recipes…or for snacking (not sure if that’s a benefit or not, but these do taste like candy). Homemade cinnamon chips store well at room temperature in an air tight container after cooling completely. 

To know the cinnamon chips are ready to come out of the oven, look for the bubbles. The whole pan will look bubbly and the mixture may slide around on the pan a bit if you tip it around. That’s okay. Just make sure to let the cinnamon mixture cool so you can cut them up into little chips. I have found that using ¾ -1 cup of cinnamon chips in my recipes tend to give me the best results, but however you bake with them, I hope they add a delicious cinnamon burst to every bite of your baked goods. 

And just in case you’re wondering, I have a new cinnamon chip bread recipe that uses these amazing chips coming soon, so be prepared!

Homemade Cinnamon Chips

Yield: 3 cups cinnamon chips

Time: 5 minute mix, 40 minute bake, cooling time, 5 minute cut into chips

Ingredients:

  • 1 ⅓ cups sugar
  • 3 Tablespoons cinnamon
  • 4 Tablespoons shortening
  • 3 Tablespoons corn syrup
  • ½ teaspoon vanilla

Directions:

Check for those bubbles to know they are done baking
  1. Preheat oven to 300 degrees Fahrenheit.
  2. In a small bowl, mix together the sugar, cinnamon, soft shortening, corn syrup and vanilla. It will clump together.
  3. Line a baking sheet with parchment paper and pour the crumbly cinnamon mixture on top. Using a rolling pin or your fingers, shape the cinnamon mixture into a thin rectangle. It should cover almost the entire sheet of parchment paper.
  4. Bake until melted and bubbly, about 30-40 minutes. The key is to look for the bubbles! 
  5. Let cool completely and then cut (using kitchen shears) or break into small pieces. I find it easier to cut mine with scissors. 
  6. Store in an airtight container and use in any recipe that calls for cinnamon chips.
I like using kitchen shears to cut them, but a knife works too!

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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