I am not a baker. I've never claimed to be one.
I don't really do the whole baking thing well.
My one skill is cracking an egg with one hand. I learned this from Audrey Hepburn in the film Sabrina. She said, in a mock French accent, "It's all in the wrist(e)!" And now when I bake I pretend I'm as elegant as Audrey and I use some serious wrist action when I break the eggs open. But that's where we part ways. Where Audrey learned to make a souffle, I have never eaten one. And wear Audrey can pull off a mock French accent, I cannot.
Wait! We both can wear black like nobody's business, so maybe I'm not too upset that I can't bake like her. Take this example of today's cookie.
Folks, it's either feast or famine here--in that, I either have these flat squishy things or round, plump balls of dough that look like round, plump balls of dough. So, for the sake of my children--because we do know that a mother's cookies are the hallmark of childhood--please tell me what I need to do to make a cookie that look like these? Clearly, I need your help.
While my children are satisfied with the licking of the wooden spoon, the cookies have suffered a cruel fate. They ended up in a shapeless...
formless...
gooey...
messy...
um, chocolatey, crumbly melt in my mouth and sing to my stomach type of mess!
I guess they weren't all bad ;)
7 comments:
How old is your baking soda/powder?
It doesnt matter how they look, it's how they taste! At least that's what I tell myself. :)
Ok! If there is one thing I USUALLY can do it is bake...check you measurements carefully, I would say there was either too much butter/egg (liquid) or not enough of the dry stuff. The other thing that will cause your cookies to spread out too much is if they are put on a hot pan...or if the dough was to be chilled but was not. Otherwise, I say google a recipe you want to make by typing "awesome" or "favorite" in front of it...you will usually come up with tried and true that way..."Awesome peanut butter cookies" etc.
If you want to get serious about making cookie memories that the children will not look back and laugh at...(which is not necessarily a bad thing), invest in, or request for a gift a stone for baking them on. I won't bake on anything else, including my air bake pans...a stone will make your cookies the same color top and bottom...no more surprises when you lift a cookie from the pan, that looked absolutely perfect on top, only to discover it is black on the bottom.
Just keep at it, try new recipes and measure main ingred. carefully. You and Audrey will have lots more in common before you know it!
Happy Baking!
Amy, they are both new within the past month.
Liz, glad to have you stopping in at the blog...and I think we could hang out and eat cookies some time seeing as we view cookies the same way
Jen, you are a great Mom. Your answer has wise Mom all over it. I'll keep you guys updated
All these cookies need is a glass of cold milk and they will go down perfectly!! : )
Personally I think butter is best in cookies.
I think that they need the Keno touch:)
Thanks for a smile and laugh amongst my crazy school load.
I would listen to what Jen said for sure!:o) In fact...I get compliments on my pie when I make it. (and she taught me how!):o)
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