2006-10-19 06:56![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
nightrythm
nightrythmMy office is having a pot-luck today. So in my plan to impress everyone, I make my world famous pumpkin cookies.
I pull together the dry ingredients, including flour. Well, what actually happens is I turn to my cupboard and look at three *huge* jars of flour. That are not labeled. I know one is Rye, and I'm pretty sure which one that is. The other two look vaguely the same so I grab one and move along.
I cream the butter and the sugar. My recipe says 1/2 C butter, so I grab a stick of butter ('cause the label tells me it's 1/2 C). I'm supposed to add 1 1/2 C of Sugar. Me, I'm not so big on sugar, but I figure I ought to stick to the recipe for now. Well, it's not quite 1 1/2 C, but it'll do. I add the egg and eventually the pumpkin. It seems less creamy than it ought to be, but *shrug* I move on.
The cookies go onto the cookie sheets, well, spikey. They're just not as smooth as they should have been. At this point though, putting the cookies in the oven is the one thing between me and my dinner, so in they go.
I'm pleased to announce that the end product is... not quite right. Apparently I used whole wheat flower. My cookies are sturdy and taste of, well, wheat. I'm also pretty sure I just should have added another egg, 'cause the ones I used are small. *sigh* So much for impressing everyone. Yeah, I know I can walk in with a smile and say "Whole Wheat Pumkin Cookies!" and be all bright and shiny, but they aren't good. And the whole point is that people rave over my fucking cookies. Someone is going to eat this and get that look and tell me they're "interesting". *bah*
On the plus side - Patch likes 'em. So when they come home with me, he won't be disapointed.
EDIT
I want to try again using the whole wheata but use more eggg, a smidge more butter and difinetly more sugar.
I pull together the dry ingredients, including flour. Well, what actually happens is I turn to my cupboard and look at three *huge* jars of flour. That are not labeled. I know one is Rye, and I'm pretty sure which one that is. The other two look vaguely the same so I grab one and move along.
I cream the butter and the sugar. My recipe says 1/2 C butter, so I grab a stick of butter ('cause the label tells me it's 1/2 C). I'm supposed to add 1 1/2 C of Sugar. Me, I'm not so big on sugar, but I figure I ought to stick to the recipe for now. Well, it's not quite 1 1/2 C, but it'll do. I add the egg and eventually the pumpkin. It seems less creamy than it ought to be, but *shrug* I move on.
The cookies go onto the cookie sheets, well, spikey. They're just not as smooth as they should have been. At this point though, putting the cookies in the oven is the one thing between me and my dinner, so in they go.
I'm pleased to announce that the end product is... not quite right. Apparently I used whole wheat flower. My cookies are sturdy and taste of, well, wheat. I'm also pretty sure I just should have added another egg, 'cause the ones I used are small. *sigh* So much for impressing everyone. Yeah, I know I can walk in with a smile and say "Whole Wheat Pumkin Cookies!" and be all bright and shiny, but they aren't good. And the whole point is that people rave over my fucking cookies. Someone is going to eat this and get that look and tell me they're "interesting". *bah*
On the plus side - Patch likes 'em. So when they come home with me, he won't be disapointed.
EDIT
I want to try again using the whole wheata but use more eggg, a smidge more butter and difinetly more sugar.
