Final Project

Bob Ross called mistakes “happy little accidents.” My venture into the world of baking, then, was downright joyful.

For this blog’s final project, I started out with a little bit of research. I was immediately drawn to the blog I Heart Eating because of its name, and knew I had struck gold when its author, Kate, said she makes this chocolate chip cookie recipe when she “want[s] cookies five minutes ago.” This, definitely, was going to be the first recipe I made.

I always laugh a little bit when I see “Do not consume raw cookie dough” on store-bought packages. Does anyone else ever make a whole batch of cookie dough just to eat it raw, or is that just me?

You can’t really tell in the picture, but the dough came out kind of crumbly. Once the cookies were done, I also thought that they looked a little lighter than usual. I don’t think I used enough brown sugar.

Huh, I thought. That’s weird. Must be this recipe. (It was not the recipe. More on this later.)

Fun fact: unless you mess up very, very badly, a half-decent cookie is still better than no cookie at all.

I contemplated how to choose another cookie recipe for this post. With Christmas fast approaching, I decided to try my hand at my Grandma’s sugar cookie recipe. I made the dough, chilled it, rolled it out, and cut it with the cookie cutters I borrowed from my mom.

And now, we have arrived at the moment of my downfall. See this bag of unbleached flour? See how it pretty clearly says “self-rising” right there on the front, boxed in blue so you know for sure what you’re getting, which is self-rising flour? I didn’t, even though it turns out that George Hecker actually invented the first self-rising flour.

As you can see, the label is pretty clear. No excuses here!

Let’s say it’s because it’s finals week and my brain is fried.

Aside from being a little cake-y and kinda dry, they actually weren’t that bad. I’m not sure I’d say my grandma would be proud, but she’d definitely get a laugh out of it. She was a wonderful, funny, strong woman, and her baking prowess remains unparalleled.

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