I'm not sure when we'll get her back.
Several times, Rosalind read the first few hundred pages of the fifth Harry Potter book only to put it down again and again because she couldn't bear to find out what happens next. Last week, she made a breakthrough! She found her courage, finished the book, and had been itching to get her hands on the next one. Consequently, she's been a little spacey.
The chocolate chip cookies on the previous post was the second batch. My witch-wanna-be mixed the first batch all by herself, and neglected to do the following:
1. Beat in the eggs, one at a time, scraping the sides of the bowl after each addition. This was necessary to keep the batter emulsified
or to prevent it from "breaking" like this.
2. Add the brown sugar. Well, this altered the recipe quite a bit. Since this omission decreased the sugar content of the dough considerably, the cookies did not spread at all. They looked like this
instead of this.
They still looked and tasted good. The texture was soft and cakey but the cookies were pretty dry the next day.
I've been waiting for something like this to happen because most of us learn by making mistakes. I couldn't possibly expect her to remember all of the blurb about what each ingredient does. Now I am very positive that she knows what will happen if she forgets to add the brown sugar altogether. Furthermore, people stumble upon many great recipes because of some mistake or other. So in the spirit of experimentation, I decided to make biscotti with the leftover chocolate chip cookie dough (sans the brown sugar).
Shape the dough into a rectangle
and bake it at 325F for 20 minutes (or until no longer doughy).
Let it cool and slice.
Spread out on a cookie sheet and bake at 275F for about 30 minutes to dry them out.
If kept in an airtight container, these biscotti should stay fresh for a few weeks.
Thanks for sharing the "mistakes," too. Good learning experience about what happens and what to do about it.
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