Kara DioGuardi, The Music Studio Producer

While Kara DioGuardi has been having a very successful songwriter and music studio producer career for many years, it wasn't until she appeared as a judge on American Idol that her name exploded in the industry. Her potential to craft and furnish award winning songs one after the other for many different artists has made DioGuardi one of the most sought-after pop songwriter and producer of the 2000's. Her collaborations have included no other than pop royalty Kylie Minogue and Christina Aguilera, as well as Meat Loaf, Pink, Kelly Clarkson, ideas of a Deadman and many others.

Born on December 9th 1970 from a Albanian and Italian descent, Kara DioGuardi was used to being in the communal eye from a very young age: her father is no other than former Republican Congressman Joseph J. DioGuardi and she happens to be a distant cousin of Tv sensation Regis Philbin. Her first career path did not lead on to believe she would end up in the music industry: DioGuardi is a political science graduate from Duke University. It was only after earning her degree that she landed a job at Billboard Magazine as an assistant and then advertising sales representative.

Meat Loaf

From then Kara DioGuardi unquestionably took a liking to the music manufactures and decided to spend her time wisely in the manufactures by becoming a pro songwriter. Her unique abilities unquestionably made her one of the prolific and successful writers of the manufactures in the last decade. Her catalogue, which counts many hundreds of songs, also includes 279 songs released on major narrative labels, 169 songs on multi-platinum albums and 50 international chart toppers. Her songs have not only been featured on incredible beloved albums of our generation but also in petition pictures, television shows, radio spots and international commercial campaigns.

After her brief stint on two seasons of American Idol, DioGuardi returned to songwriting and output with an even more active interest. Some of her biggest achievements include songs by Pink, Kelly Clarkson, Meat Loaf, ideas of a Deadman, Kylie Minogue, Demi Lovato, Britney Spears, Christina Aguilera, Hilary Duff and many other international acts of the decade. Her input in the pop culture of the last 15 years is undeniable and she has been recognized many times for her achievements. As a songwriter and music studio producer, Kara DioGuardi unquestionably established herself as being a force to be reckoned in an manufactures mostly dominated by men.

Kara DioGuardi, The Music Studio Producer

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A Chocolate Chip Cookie Secret You Want to Know

Everybody wants to achieve perfection when baking chocolate chip cookies. It is the quintessential cookie. The cravings evoked at the mere mention of its name are powerful. Therefore, it is always so disappointing when they come out of the oven far less than perfect.

There are so many factors that come into play that affect the end baking result it is hard to know what went wrong. Ingredients, mixing process, and even the length of time the cookies were baked could thwart your best efforts and ruin your anticipated Utopian cookie. However, there is one simple little tip that could so drastically alter the results of your chocolate chip cookie, you will slap your forehead that you did not try it before. That is to chill your dough before baking the cookies. So simple and yet so important is this one overlooked step. We are always in such a rush to get to hot, gooey confectionery bliss that taking the time would be torture. But, a few hours in the fridge will promise that blissful moment to be even greater than imagined.

Meat Loaf

Chilling chocolate chip cookie dough does a couple of things. First, it marinates the flavors that go into a cookie dough. Have you ever noticed that lasagna tastes better the second day? Well, the same principle applies here but we are talking about cookie dough. The flavors will really pop and deliver a richer experience after sitting in the fridge for a bit. According to a New York Times article titled Perfection? Hint: It's Warm and Has a Secret (July 9, 2008), there are some interesting and yet dramatic physical effects on the cookie the longer it is chilled. They found that a thirty-six hour period in the refrigerator produced cookies with deeper shades of golden brown without longer time in the oven.

Second, the flour will really drink up all the moist ingredients that went into the dough after a prolonged time in the chill box. The longer the dough sits, the drier the dough gets, and that is actually a good thing. The chocolate chip cookie will have a better consistency right out of the oven. This is because of the hydration effect of sitting in the refrigerator and also because cold dough will spread less in a hot oven making a thicker cookie. And, don't worry about dry dough. The baked cookie will actually be moist and delicious.

There is one more factor to take into consideration when chilling the dough. Because the dough gets so dry during this time, it is best to form your cookies before you chill the dough. Try to scoop the dough after it has been thoroughly chilled and you will have a crumbly frustrating mess on your hands. Scooping them and chilling them on a cookie sheet is good. If you are going for the big chill and waiting the optimal thirty-six hours, an airtight container is best. You don't want those cookies to taste like last week's meat loaf.

Apparently Ruth Wakefield, inventor of the chocolate chip cookie, knew about this handy little tip from the very beginning. The New York Times also reveals that it was a regular practice of the Toll House Inn to chill their cookie dough. Somehow this piece of information failed to meet the final edit when the recipe went on the backs of Nestle's Chocolate in the 1930's. We should not feel too betrayed. Most great cooks are happy to share recipes, but rarely share all the tricks of the trade that make the end product great.

A Chocolate Chip Cookie Secret You Want to Know

Amanda Julander

There are even more chocolate chip cookie baking secrets at Choc-Chip-Cookie-Recipe.com!

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Christmas Cookies | Christmas cookie ideas

Christmas Brunch Menu Ideas with Recipes
These are different Christmas brunch recipes, which will help you with Christmas brunch ideas.
Christmas Brunch Casserole
This is a comparatively simple Christmas recipe, which is also not time consuming. Find below the ingredients required for this recipe along with the directions to make it.
Ingredients

http://christmascookieideas.blogspot.com/2010/11/christmas-cookies.html

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A Chocolate Chip Cookie Secret You Want to Know

Everybody wants to achieve perfection when baking chocolate chip cookies. It is the quintessential cookie. The cravings evoked at the mere mention of its name are powerful. Therefore, it is always so disappointing when they come out of the oven far less than perfect.

There are so many factors that come into play that affect the end baking result it is hard to know what went wrong. Ingredients, mixing process, and even the length of time the cookies were baked could thwart your best efforts and ruin your anticipated Utopian cookie. However, there is one simple little tip that could so drastically alter the results of your chocolate chip cookie, you will slap your forehead that you did not try it before. That is to chill your dough before baking the cookies. So simple and yet so important is this one overlooked step. We are always in such a rush to get to hot, gooey confectionery bliss that taking the time would be torture. But, a few hours in the fridge will promise that blissful moment to be even greater than imagined.

Chilling chocolate chip cookie dough does a couple of things. First, it marinates the flavors that go into a cookie dough. Have you ever noticed that lasagna tastes better the second day? Well, the same principle applies here but we are talking about cookie dough. The flavors will really pop and deliver a richer experience after sitting in the fridge for a bit. According to a New York Times article titled Perfection? Hint: It's Warm and Has a Secret (July 9, 2008), there are some interesting and yet dramatic physical effects on the cookie the longer it is chilled. They found that a thirty-six hour period in the refrigerator produced cookies with deeper shades of golden brown without longer time in the oven.

Second, the flour will really drink up all the moist ingredients that went into the dough after a prolonged time in the chill box. The longer the dough sits, the drier the dough gets, and that is actually a good thing. The chocolate chip cookie will have a better consistency right out of the oven. This is because of the hydration effect of sitting in the refrigerator and also because cold dough will spread less in a hot oven making a thicker cookie. And, don't worry about dry dough. The baked cookie will actually be moist and delicious.

There is one more factor to take into consideration when chilling the dough. Because the dough gets so dry during this time, it is best to form your cookies before you chill the dough. Try to scoop the dough after it has been thoroughly chilled and you will have a crumbly frustrating mess on your hands. Scooping them and chilling them on a cookie sheet is good. If you are going for the big chill and waiting the optimal thirty-six hours, an airtight container is best. You don't want those cookies to taste like last week's meat loaf.

Apparently Ruth Wakefield, inventor of the chocolate chip cookie, knew about this handy little tip from the very beginning. The New York Times also reveals that it was a regular practice of the Toll House Inn to chill their cookie dough. Somehow this piece of information failed to meet the final edit when the recipe went on the backs of Nestle's Chocolate in the 1930's. We should not feel too betrayed. Most great cooks are happy to share recipes, but rarely share all the tricks of the trade that make the end product great.

Amanda Julander

There are even more chocolate chip cookie baking secrets at Choc-Chip-Cookie-Recipe.com!

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