Dec. 24th, 2008

carbonel: Beth wearing hat (Default)
I had all sorts of plans for baking this evening and tomorrow. And just before I walked out the door to do shopping, I called Lunds and Rainbow. Both of them close at 4 pm. Duh. If I'd thought to check even half an hour earlier, I would have been able to do a quick shopping trip.

Now I'm stuck with what I have in the house, which means that I can make the treble ginger cookies if the fresh ginger from Thanksgiving is still usable (or make them merely double ginger cookies) and the molasses crinkles without the nonpareils (which I was dubious about in any case).

But the oatmeal cookies and chocolate chews are right out -- no oatmeal or milk, not enough flour or butter, and no chocolate chips. Also, I am out of Diet Coke, which is very sad indeed.

Grrr.

And if I run out of regular flour, am I better off substituting whole wheat flour, bread flour, or self-rising flour for cookies?
carbonel: Beth wearing hat (Default)
Remember the Guinness ginger cake I made before Thanksgiving? Well, neither did I. I preheated the over for the molasses crinkles and started mixing up the dough. All of a sudden I realized that the kitchen was getting awfully smoky. A second or two later, the fire alarm went off. Smoke was billowing from the oven, and I remembered belatedly that the Guinness cake had overflowed the pan and left large hunks of goo on the bottom of the oven, and now that goo was producing copious amounts of smoke.

I turned off the oven, put the vent on high, and opened the screen door so air would flow out both ways. Once the oven had cooled a bit, I scraped all the stuff off the bottom of the oven that I could, and restarted the oven. This time, no noticeable smoke. The miasma has mostly cleared, and the first batch of cookies is in the oven.

This is a new recipe, so it's always a challenge, but I don't see how anything with a half-cup of crystallized ginger (plus fresh ginger and powdered ginger) can go too wrong if I don't burn it.

*pause to take the first batch out because the timer beeped*

Oh, yes. That's definitely a keeper. Crispy on the outside, soft on the inside, gingery and molasses-ey, and crinkled as advertised. I hope they don't crisp up overnight -- I put the cooled ones in a tin right away.

And [livejournal.com profile] pameladean, they're almost vegan -- no butter, and 1/42 of an egg in each cookie.

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carbonel: Beth wearing hat (Default)
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