Tag Archives: bake

imagine a cookie that’s been through a nuclear meltdown

Finding myself with a sugar craving and a free evening, I decided tonight would be the night to try out that cookie recipe I had hastily copied from a book last week. The Nameless Cookbook (I didn’t jot down the title), touted the “best” easy and healthy recipes, and these cookies in particular looked de-lish.

Buried among pens, wrappers, a cell-phone charger and other debris, I found the paper I had written the recipe on at the bottom of my bag, and happily proceeded to make myself a bed-time treat. ┬áMy writing was a bit sloppy, so my concern was decoding what looked like “SuCanil”. I assumed it was some sort of sugar substitute – and my web search proved me correct: I substituted some brown sugar for what I now know is, Sucanat. I also decided to halve the recipe – primarily because I didn’t have a whole cup of butter in my fridge (although I did have half!), but also just in case.

Just in case I mess things up. Just in case the cookies turn out a bit like yesterday’s lemon squares: ultimately edible – but after and extra hour of fiddling, setting, and re-baking.

THERE IS ONE THING YOU HAVE TO KNOW ABOUT ME. I don’t follow recipes. It’s like there is no sensible switch in my brain that recognizes that disastrous path I’ve been down before. No full-out impending nuclear warfare, you-better-get-to-your-bunker, alarm. Oh, I have enough sense to worry and consider following a recipe exactly… but that alarm is no louder than my morning wake-up call. Just hit snooze. Because really, what’s wrong with just sleeping in a few more minutes?

So here I am, halving this lovely recipe when I stumble across one dilema: the recipe calls for 1 egg. How do you halve an egg? Use just the yolk? Scramble it first and pour in half? I decide that a full egg, as per the original recipe can’t be the end of there world, so I go ahead with it. The end product seems awfully watery. Blaming this on the egg, I consider what to do. More butter won’t help, would more sugar? More chocolate? I settle on tossing in some quick-cook oats to soak up the liquid and skor bits for good measure. I plop this goo onto parchment paper and stick it in the oven. Now to the happy task of licking the beaters.

MmmMMmm – EHCK! Whoa! Super buttery! This cookie is a heart attack wating to happen. Did they say this was supposed to be healthy? Good thing I didn’t buy the book…

And then it hits me. Why IS the main ingredient butter? Memories start running circles around my head as I throw the oven door open to rescue my cookies. Memories of why this recipe was healthy to begin with: the main ingredient is almond butter.

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What I pulled out the oven was a pool of buttery goop. You think I would’ve wondered why a dessert would be made of butter (oh wait, deep fried butter balls…), but I didn’t. In all fairness, if you take a look at the recipe I scribbled down, I had abbreviated almond as “al” and had written it on top of the ingredient list. It was an honest mistake!

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Not so quick to accept defeat I threw together another batch (er, halved – but with the full egg…and still with oats and skors bits).

FYI: The new batch came out tasting absolutely divine.

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Lesson learned? Yes. Take the time to consider what your ingredients are, how they work together, and if it makes sense.

And more importantly: even mistakes are tasty.

I ended up eating the buttery goop with a spoon.

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Filed under Everything, Food