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Given a recipe, I can usually make a pretty decent meal, but when it comes to baking, that gene apparently went totally to Julie. I always manage to do something so that my product turns out kind of off.
Last night I was trying to make cookies for a dinner we're having over at the neighbors' house tonight. I went online to find very easy recipes with ingredients I already had. Found the perfect one, except for one problem. Right as I was in the thick of it, I realized I didn't have enough butter.
It was late, I didn't feel like running out to get more right then, and I refused to distrub John who was finally working on his paper that he needs to finish by tomorrow morning. The recipe said butter or margarine so I figured I'd just bust out my tub of Olivio and use that. Everything looked good, despite the fact that the recipe said it made 60 and I only got 24, so obviously they should have been smaller cookie drops. Therefore I wasn't all that surprised that when John tried one, they weren't quite done in the middle.
However, I cooked these stupid things for, like, five times the amount of time the recipe said and they just never solidified in the middle. Turns out using an olive oil based spread is a good way to make sure you have a doughy center no matter how long you cook them. There's no egg or anything in there that would be a hazard if not cooked all the way through and/or refrigerated and lots of people do like to eat dough (I'm not amongst them, but there's a reason there's cookie dough ice cream in the world) so I guess they're fine. But just once I'd like to bake something that turned out normal.
Last night I was trying to make cookies for a dinner we're having over at the neighbors' house tonight. I went online to find very easy recipes with ingredients I already had. Found the perfect one, except for one problem. Right as I was in the thick of it, I realized I didn't have enough butter.
It was late, I didn't feel like running out to get more right then, and I refused to distrub John who was finally working on his paper that he needs to finish by tomorrow morning. The recipe said butter or margarine so I figured I'd just bust out my tub of Olivio and use that. Everything looked good, despite the fact that the recipe said it made 60 and I only got 24, so obviously they should have been smaller cookie drops. Therefore I wasn't all that surprised that when John tried one, they weren't quite done in the middle.
However, I cooked these stupid things for, like, five times the amount of time the recipe said and they just never solidified in the middle. Turns out using an olive oil based spread is a good way to make sure you have a doughy center no matter how long you cook them. There's no egg or anything in there that would be a hazard if not cooked all the way through and/or refrigerated and lots of people do like to eat dough (I'm not amongst them, but there's a reason there's cookie dough ice cream in the world) so I guess they're fine. But just once I'd like to bake something that turned out normal.
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Date: 2006-12-20 05:52 pm (UTC)From:>.
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Date: 2006-12-20 09:48 pm (UTC)From:We normally keep butter around, too, for just such an occasion, but I only had one stick left and the recipe called for two. I have absolutely learned my lesson on this one.
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Date: 2006-12-21 02:45 pm (UTC)From:You don't get to play around with the recipie until you make it at least one time following all the rules. Then you can tweak as needed, but in that situation I say it's easier and less stressful to just buy a holiday goodie to take to dinner.
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Date: 2006-12-21 03:14 pm (UTC)From: