Confessions of an Unintentional Domestic Goddess

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Snow on the Mountain Cookies

This is by special request and not my recipe. I bought a book called the Cookie Bible a few years ago (it’s still available on Amazon, if you’re interested). I think I gained a few pounds just looking at the pictures, so I haven’t picked it up in a while. That and the fact I’ve been working like a mad woman and barely had time to do laundry, let alone fulfill my baking needs. Although, kids on break, I’m on break, looking through this again, I think I’m going to pack on a few lbs! Oh, one other thing, the frosting thing, I was pretty unsuccessful with the whole chip melting thing. What I finally ended up looked more like an avalanche than snow.

Snow on the Mountain Cookies

1-1/4 butter flavor Crisco sticks or 1-1/4C butter flavor Crisco
1 C sugar
2 eggs
1 tbsp vanilla
4 C all purpose flour
1 tsp salt
2 C (12oz pkg) chocolate chips
1 C chopped walnuts

GLAZE
1-2/3C (10oz pkg) vanilla milk chips
2 to 5 tbsp whipping cream or 1-3 tbsp milk

1. Preheat oven to 325F. Combine shortening & sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.
2. Combine flour and salt. Add gradually to creamed mixture at low speed utnil well blended. Stir in chocolate chips and nuts with spoon. Shape dough into 1 inch balls. Shapt top of ball to cone shape. Place 1 inc apart on ungreased baking sheet.
3. Bake at 325F for 10-12 minutes or utnil light golden brown around the bottom. DO NOT OVERBAKe Cool on cookie sheet 2 min before removing to cooling rack to cool completely. (foil on the counter will work if you don’t have a rack)
4. For glaze (prepare while cookies are baking) Soften vanilla chips in microwave on 50% for 1 minute. Stir. repeat until smooth. Add enough whipping cream to make medium glaze. Heat and stir until smooth. Spon or drizzle 1 tsp over top of each warm cookie.

Remember, this is what I did for the glaze and was unsuccessful. If you have a different method, I say go for it. It’s basically just a dollop of white frosting on top of a cookie, in theory you could just use white cake frosting and save yourself the trouble.

So, there you go. I don’t have any pictures, but they really were delicious. Enjoy!

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A Father’s Day Cake DISASTER

Happy belated Father’s Day to all you dads out there. I didn’t post yesterday, I was a little busy. First it was family time, followed closely by some of my favorite kinda time – kitchen. Not the cleaning part, but the cooking & baking part. If you’re new to my world, I really love to cook! My hubby calls me Betty. As in Crocker. Although there are some days  I feel more like Betty Rubble from the Flintstones.

Like yesterday. I’m not new to baking. It’s one of the things I love to do. I have to be careful in the cooler months b/c the things I love to bake are not exactly healthy. I do have some healthier recipes, but you know, they’re just not as much fun as a big batch of chocolate chip oatmeal cookies!

So yesterday is Father’s Day. I really wanted to go all out for my husband and totally spoil him. We made his favorite breakfast – orange cinnamon rolls & bacon. My daughter made her ‘famous’ cheesy eggs for him all by herself. When I asked about dinner, he asked for garlic chicken stir fry. Ok, I can do that. We all love it. Dessert, well, that’s my department. I’d seen a recipe that looked really decadent and deadly – dark chocolate Guinness cake. Wow! My husband is a beer lover and he really enjoys the dark beers. So I thought I’d make it a twofer-the beer can be part of his FAther’s day gift and make a delicious dessert at the same time. And that is when the kitchen gods laughed at me and my folly. The nerve to attempt something like this was apparently too much. Although I do have to say I’ve done much more complicated things than a layer cake. I mean come on! My 8yo daughter could do a layer cake!

I followed the recipe to a T. Did everything I needed to do. Except that the recipe recommended using cocoa powder in the cake pans. I normally use sugar, it doesn’t leave icky tasting blobs on the cakes and they turn out just fine. Hm, well, ok, I’ll give the cocoa powder a go, I mean, it’s a chocolate cake, why the heck not? I’m already living on the edge here, let’s go for it!

Did I just say living on the edge? Yeah, well, I went over the edge. Cakes bake up, smell wonderful. I’m getting really excited. And then it happened. I tried to turn out the first cake on the rack. Notice I said ‘tried’? First cake broke and I was so bummed. Rather than forcing the second, I put it in the fridge, determined to make sure it was totally cooled before attempting to turn it out. When it was good and cool, I pulled it out and let it come to room temp before trying (I wanted it to be pliable, not brittle ya know?). And….BAMMO! Broke again! GRRRRR. I wasn’t frustrated this time around, I was PISSED. So mad. It doesn’t happen often, but when it does, it’s just maddening. Fine. Fine. Then my son, oh my son. I love that boy. He’s growing into a fine young man. He came into the kitchen and saw my disaster, the source for my anger and asked me
‘Which one broke worse?’
‘What? What do you mean? They’re both terrible!’ I said with a real growl in my voice.
‘Which one broke worse? Which one is worse?’
‘LOOK AT THEM! THEY ARE BOTH TERRIBLE!’ (yes I know it’s all caps, that’s b/c I was yelling I was so mad.)
‘Which flavor is worse?’
Oh, ok, i get it now. When I told him I was making dark chocolate Guinness cake, he thought one cake was the chocolate and the other was the Guinness.
‘No son, they are the same. The same batter was in each pan.’
‘Oh, ok.’

Then hubby pipes up, ‘Son, one of these days you’ll learn when you just need to shut up.’

Boo. So mad at this stupid cake and I yelled at my boy.

Damn this cake. I will make it work. I will. I will. I will!

I made the frosting and cobbled it together. It was ugly. I called it my ‘Thunder cake’, since our Thunder are playing kinda messy these days, it was dark and messy, just like they’ve been! I put it in the fridge w/the thought that the frosting might act kind of like glue and hold it all together.

O.M.G. I sliced it up and, all I can say is, I almost became an instant diabetic! So rich and so strong! It’s very decadent and rich and if you plan on making it, make it when you’ve got a crowd, because one slice is all you’re going to be able to handle. I had one slice last night and I don’t want any more! Fortunately, I’ve got some great neighbors that I consider friends and I shared with two families and still had some left for whoever is brave enough to have more! I haven’t heard from them yet, I”m interested to hear what they think about it.

The next time you have a kitchen disaster, relax, have a glass of wine, and know you’re not alone. And try to make it work. I will say I’ve had some disasters that were beyond repair (one cake looked like someone had taken a big dump in the pan) and that happens too. Try not to stress too much, or growl at your kids.

Enjoy your week!

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Kitchen Sink Quiche

I have a kitchen sink and I’m not afraid to use it! Ok, so, I use my sink every day, but that doesn’t mean I actually eat it! But since my concoction kind of seemed to contain nearly every veggie in my fridge, why not call it what it is, right? I love my veggies! In fact, I have no idea what has happened to me, but as I’ve grown up, and become a grown up, my tastes have changed quite a lot. I love steamed broccoli. Straight. No chaser. Steamed asparagus. A tiny bit of butter. Grilled vegetables, raw vegetables. Red peppers, green peppers, yellow peppers. Even jalapenos on occasion if they’re in something like salsa and have been seeded. Can’t take too much heat.  I even like trying new ones that are kind of off the wall. Example: purple carrots. Yep. Seriously. I was at the grocery and saw them, they still had the tops on them and everything. They weren’t big, maybe as big around as my finger and 6-8″ long. Hmmm, ok, what the heck, right? I try to eat the rainbow as often as I can. I was kind of afraid, to be honest. I mean what if they tasted like horseradish? Don’t get me wrong, I enjoy horseradish, on roast or prime rib. But to take a big bite of a hunk of horseradish? Um, no. I like my nose just the way it is, thank you very much. I’ll try most things, except beets. And brussels sprouts. And I suppose that makes me a, well, a vegetable-ist. I do discriminate against certain veggies, I’m sorry to say. Don’t hate me for it.

Last week, I found fresh asparagus for $1.29/lb. That is crazy cheap! Ok, now what can I do? I have a few recipes that use asparagus, and we had some steamed recently. Oooh! I know, I’ll make a quiche for hubby. He loves the veggies too, and it’s been quite a while since I’ve made a quiche, so it’ll be a nice treat for us on the weekend. Holy cow! It was incredible! I just kind of threw it together and crossed my fingers. I am convinced it was the crossed fingers that made it the BEST EVER! So next time you make a quiche, don’t forget that step, the crossing of the fingers.

Doesn't look like a kitchen sink, or taste like one either! Yum!

Kitchen Sink Quiche

1 refrigerated pie crust

6 eggs

1/2C 2% milk

1/2 lb fresh asparagus

1/2 medium onion chopped

1/2C Each chopped red, yellow, green pepper

1 small can sliced mushrooms, drained

2 to 3 cloves garlic (or more if you want to)

4 to 6 oz Italian shredded cheese w/seasoning

1 tsp kosher salt

Instructions:

1. Preheat oven to 375. Unroll pie crust in greased 9″ pie plate and set aside.

2. In a skillet, saute peppers, onions & garlic (pressed w/garlic press)  until crisp tender. Set aside & allow to cool.

3. Wash &** trim woody ends off of asparagus. In a large lidded skillet/sauce pan, steam asparagus in 1/2 to 1″ of water,  for 2 to 3 min, or until crisp tender. Remove from heat & allow to cool. Cut into 1″ pieces.

4. In a mixing bowl, beat eggs & milk. Add in cheese, salt, mushrooms, veggies after cooling to the point they’re just warm to the touch. If you put them in and they’re still hot, they’ll start to cook the eggs (you don’t want that).

5. Pour all of this into the prepared pie dish, place in the preheated oven for 40 to 45 min, or until eggs are set in the center. Allow to cool 5 min-ish, slice and serve, and take all the compliments headed your way!

***If you have never trimmed asparagus, it’s really easy and will break off all by itself at the right point. I know you may want to use all of it b/c it’s not cheap, but unless you enjoy eating wood, I recommend doing this prior to steaming. Hold a piece of asparagus, one hand directly on the cut end. Hold in your other hand a few inches up from the cut end and just do a quick snapping motion. The end will snap right off where the woody part ends and the good part starts. You don’t waste any unnecessarily. (I’m a tightwad & I hate wasting good food, so this is great, rather than guessing and using a knife, not knowing if you’re getting all of the hard stuff or chopping some of the good parts.)

If you are using an 8″ pie plate, you could probably cut the number of eggs down. I started with 4 eggs and because of all the veggies I had in it, I added a couple more eggs. I wanted it to be quiche, not just a little bit of egg w/alot of veggies.

Also, if you don’t have red/yellow peppers (b/c they’re normally pretty darn expensive) green would be just fine.

If you shred your own cheese, rather than taking the easy way out like I did, you could just add 1 tsp of Italian seasoning and get the same effect.

Enjoy! YummY!

Gotta go, time to eat! See ya later!

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You win some, you lose some

Well, my attempt at a Rocco recipe fell flat, literally. It was a healthy/low fat/diet recipe for brownies. Hey! Low fat, diet brownies? Sign me up! Yeah, not so much. Sorry Rocco, but they just underwhelmed us. I really did have high hopes for them. I knew they would have a different taste and texture than what we’re used to. I mean, really, Betty Crocker is pretty generic, right? The base for these brownies is pureed black beans. Hmmm, protein and fiber in a tasty dessert treat? I was excited to try my hand at them.

Here’s the deal. They are very flat. And I mean, fluffy pancake flat. About as dense as a mud pie. Other than that, they’ve got a great chocolate flavor! I just wish they could’ve been more brownie-like, rather than deflated fudge-like.

My children didn’t go for them, which actually didn’t surprise me. Ah, well. Can’t win them all, hey, Rocco?

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Oatmeal Chocolate Chip Cookies TO DIE FOR!!!

Don’t you just love bakery cookies? When they’re really big and chewy and just so good you could eat a dozen by yourself? yep. Me too. Here’s a surprise that you’re so going to love! You can make cookies that look like they came from a bakery! Seriously, you can! I used to be the refrigerated/pouch mix kind of girl. Never really gave scratch baking much of a thought. What changed? You know, I don’t really know! But I do know that my family is pretty darned happy when I break out my stand mixer! If you’ve never baked cookies from scratch, don’t be afraid! it will be worth all the effort. Well, I can’t say that, what I should say is, it’s really not hard. Yes it takes a bit more than cutting a slice off of a log that is loaded with mystery ingredients and been sitting in a refrigerated case at the store for God knows how long. But the outcome, well, read on and take a look at my pics and you’ll see what I mean!

I can’t take credit for this recipe, I’m telling you that up front, but they are freaking amazing! The difference in mine vs the original is Crisco and a grinder. You can use butter for these cookies, but what I like to use are the butter flavor Crisco sticks. It mixes well and won’t scorch like butter can.  The grinder? Is for the oatmeal. If you like a finer texture, you can run the oatmeal thru the food processor or coffee grinder. I personally like the texture the whole oatmeal gives the cookies. Either way, they come out really good. The other thing you can do, is use all brown sugar instead of half and half.  It gives it a chewier texture.

Tell me those don't look like they came from your favorite bakery! 12 of these babies take up my entire cooling rack!

See if you can spot the secret ingredient and I’ll tell you what it is at the end.

Oatmeal Chocolate Chip Cookies!

1/2C rolled oats

 2-1/4  C flour

1-1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cinnamon

1C butter (or crisco butter flavor sticks)

3/4 C packed brown sugar

3/4 C granulated sugar

2 tsp vanilla

2 eggs

1 tsp lemon juice

3 C chocolate chips

1-1/2C chopped walnuts (if desired)

1. preheat oven to 350F.  in one large bowl, mix dry ingredients and set aside.

2. cream butter/crisco and sugars, vanilla, and lemon juice.

3. add eggs to sugar mix and mix on medium until fluffy.

4. mix in the dry ingredients, pausing between each addition to give time for them to become blended with the sugar mix.

5. add in the chocolate chips and walnuts if you’re using them.

6. if you have an ice cream scooper, use that to get consistent size/shaped cookies. If not, you can use a 1/4C measuring cup. shape cookie dough into balls and place 1-1/2 to 2″ apart on a greased baking sheet.

7. bake 16 to 18 minutes, or until golden brown. Cook more time for crispier cookies. For chewy cookies use less time and remove from the oven when the edges are golden.

8. Allow to cool on baking sheet about a minute, then remove to racks to cool completely. ha ha! Or until they won’t scorch the roof of your mouth before eating!

I am not a little girl, and 1/8C cookie dough makes a cookie nearly as big as my palm! All I need now is a glass of milk!

To maintain the chewiness, store them in an airtight container.

Oh, the secret ingredient?  It’s lemon juice. The acidity in the lemon juice activates the baking soda making the cookies lighter. YUM! let me know if you try these! You won’t regret it, I promise!

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I’m (no longer) dreaming, of a new kitchen…..

Wish I could do music notes on here and I would’ve put them in the title! I am so excited! My kitchen is finally done and when I get it cleaned up tonight, I’ll take some pics and share them with you. Right now it’s quite a mess, I’m expressing my inner Betty Crocker today and baking some pumpkin bread and then my husband’s requested cookies, and then, well, it’ll be dinner time.  Have I told you my thinking when it comes to baking? Just in case you missed it, or I forgot to tell, if you haven’t made a mess of the kitchen, you’re not doing it right! Needless to say, I would much rather share photos of my Christmas gift when it’s all clean and shiny!  So check back later tonight or tomorrow and you’ll see what it was and what it is now! Yay!

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The Great Cheesecake Experiment

Something you may not know about me from my posts is that I love to bake. And I mean serious love! I would bake something sweet and decadent, or maybe not so decadent, but just yum, every single day if I could. Alas, summer has me avoiding the on switch of my oven as if it’s poison ivy. It just gets too hot in my little part of the world to add insult to mother nature’s injury!

There are occasional circumstances when temperatures be damned, I’m turning it on anyway! Like today. My husband’s boss has invited several other managers over to her house for dinner. And being the friendly, neighborhood domestic goddess, I volunteered to bring dessert, hence the title for this post.

I have only baked a cheesecake one other time, but I almost never burn anything anymore and my oven is my cooler weather BFF, so I’m not intimidated by many recipes. My friend posted a recipe for a key lime cheesecake. OMG, did I read that right? The marriage of two of my favorite things! I’ll eat just about anything that’s cheesecake! Would you like a slice of our cardboard cheesecake the chef has prepared today? Sure! Needless to say, I was up for the challenge. I broke out my trusty springform pan, dusted the cobwebs and dust bunnies out of it and went to work.

I have a theory on baking especially, but cooking in general. If you’re not making a mess, you’re not doing it right!

See what I mean? And this is a fairly mild mess, compared to some, it’s only on one counter! I followed the instructions, the graham cracker crust was lovely. I poured in the batter and popped it into the oven and set the timer.

About ten minutes before the timer went off, I checked my beautiful cake. Ruh roh Raggy! It had bubbled up the sides of the pan, there was a huge bubble in the center and when I moved the rack, I could tell it was still liquid under the dome. GRRR So I grabbed my phone and called Cheesecake 911, AKA my friend Anuschka, whom I”d gotten the recipe from. She walked me through the rescue of my cheesecake. I’m totally hoping it’s not terrible. It’s a bit scorchy on top, and the sides where it bubbled up above the crust, it had scorched. So not pretty. Oh yeah, and where the bubble had been, well, you can see for yourself.

Would you eat that?

Looks almost more like a pizza than a cheesecake. The brown part is all wrinkly and pruny. I”m debating whether I should cut that part off and just top it with lime jello like she suggested.

I need some suggestions from my baking friends! Has this ever happened to you? How did you recover? Did you give it cosmetic surgery or scrap it all together? I need help people, this dinner is tonite!

I think I may have figured out what to do. I’ll post pix and let you know later how it turns out. If nothing else, I can pick up a cheesecake at the grocery! Or use my standard new recipe disclaimer: It’s a new recipe, if it sucks it’s not my fault!

***UPDATE****

My BFF here suggested I use a star tip and decorate the top of the cake with whipped cream. Hmmm, that sounds like a good idea. I didn’t have time, dinner was the same day I made it. I was scrambling to make it appealing.

It looks much better now, don't you think?

You can’t even tell it was scorched! Everyone at dinner said it was delicious and that made me happy.

My review of the cheesecake: sadly the crust was soggy and I’m not quite sure why, which is kind of disappointing. The cheesecake filling was very tart and limey, not very cheesecake-ish, other than the texture, I really couldn’t taste the cream cheese, the lime was almost too overpowering. Will I make it again? Probably not, to me it was not my best work, but next time I know a cheesecake needs a water bath. Anybody want some, I’ve got a bit left over!

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Failure Sucks!

Well, I failed today. Miserably, and I”m not happy about it one bit. What did I fail at? Lemon poppy seed bread. I love lemon poppy seed muffins. I especially love them when they are low cal and low-fat. Because then I can eat them and not feel guilty. Not that I eat more of them mind you, I just don’t worry about what they’re doing to the size of my arse as I’m enjoying the warm, fluffy, lemony goodness.

I found a recipe for a light version of a lemon poppy seed bread. YAY! I love making yummy breads like that. Cream cheese swirl pumpkin bread, banana nut bread, chocolate zucchini bread. Love them. And when they’re healthy, I love them even more!

I bought the most beautiful and perfect lemon I could find to make my creation that much better. I gathered my ingredients, with just a couple of substitutions. It called for oat bran, but I couldn’t find any at the store, so I used oatmeal and just ran it through my coffee grinder. I thought, ‘Hey, it should work.’ I also substituted unsweetened applesauce for the butter/oil it called for. I’ve done this many times. Sub equal part of applesauce for the oil. I still get the moistness I would from the oil with a lot fewer calories and no fat. Sounds like a plan to me!

Alas, something went terribly awry today. I had left-over lemon juice, so rather than using 2 tbsp, I used three. And when the batter was made, it looked to be a bit on the watery side, so I added just a bit more flower and oatmeal. Only about a half cup in total. I was confident my changes would not affect my precious poppy seed bread. Oh, it smelled wonderfully. My children came home from school smelling it and wanting some.

The timer went off, I took the bread out of the oven and, hm. That’s kind of odd. It was very dense. Uh oh, that’s not good. It was very gummy and dense and I can’t figure out why, what part of my chemistry experiment would have changed it so much that it was horrible! Honestly, it could have been my baking powder. I’ve had it for a while, and I know that it will not work as well when it gets old. I dunno. I will give it a go again at a later time.  I’ll make some substitutions, but I’ll try to make fewer next time around. In the mean time, my daughter is quite happy with it, so I guess it’s not a complete waste!

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Cookies for Santa

Yes, my blog is titled “Confessions of an Unintentional Domestic Goddess.’ I never realized I had hidden within myself and Rachael/Martha/Betty wannabe. The past few years, she has been fighting to escape the confines of my brain and shows herself on a fairly regular basis.

Case in point: Last night my son’s best friend was here for a sleepover. Today is Christmas Eve and of course, we must have cookies for Santa. I think he would be tremendously offended if we neglected his midnight snack. So, with my son’s friend (and my extra son) here, we made gingerbread cookies. I thought I had a man cookie cutter, but couldn’t seem to locate it so we made Santa, Christmas trees, stockings and snowmen and had agreat time decorating them with frosting and loads of sprinkles. I think Santa may have a belly ache by the time  he leaves my house!

It really was so much fun doing it and watching them. My son’s friend is a really good kid and I like him a lot. I am very happy that they live two doors down. It’s very convenient, I like his parents, and he’s a good kid to boot. Jackpot!

He was so funny, he wanted to watch me roll the dough and cut out the cookies. I guess his mother doesn’t cook much, no matter how many easy recipes I give her, she just doesn’t enjoy it at all. He told me what a good cook I am, and that really made me feel good. Sweet kid.

I called his mother to ask a question and told her what we were doing and she said, ‘Oh, I”m so glad he gets to do that with you. I guess no matter how much I don’t want to do it, I really should, just so we can do it together.’  That really made me realize that not everyone has an inner Rachael/Martha/Betty dying to get out. I hope she will do things like that for him. He really seemed to enjoy it. In the meantime, I’ll continue passing on easy recipes for her to try in hopes she’ll discover her “Unintentional Domestic Goddess”!

Merry Christmas!

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I broke the frosting!

Yes, I did and I was super frustrated about it. If you’ve ever worked in a restaurant, you know what that term means.  However, if you have not worked in the food-slinging industry, to ‘break’ a sauce means you’ve over-cooked it and it is irreparably damaged.  Hollandaise is notoriously tricky, too much heat and stirring, it separates and that’s it, pretty much.  There may be a way to save it, but since i”m not a trained chef, nor have I actually worked the line in a restaurant, I don’t know how to.

I found out yesterday how to break frosting and I was really pissed! I bought a cook book, ‘The Cookie Bible’ maybe a month or so ago and have been dying to try more of the recipes. I’ve made the lemon poppy seed and they were totally fab so I was excited to try another recipe. Cold, cloudy weather really inspires me to bake.  So I cracked open my Cookie Bible to a page I’d previously marked as one I wanted to try. They are called Snow on the Mountain.  Essentially they are chocolate chip/walnut cookies that you roll into a ball, and then when you put them on the sheet, shape them to have a mountain-like peak.  After baking, you put this white frosting on top a la ‘snow’.  Great, the looked delish and I thought it would be fun to do with my kids.

My daughter really enjoyed helping me. I let her take a much more active role in making them and she loved it. She’s always begging to crack the eggs, but since I”m not fond of crunchy scrambled eggs or cookies, I’ve always declined her  offer.  Yesterday she did just fine. We all had fun making them, which was what I was going for anyway.

So the frosting recipe was actually just melted white chocolate chips w/a little heavy cream or milk. Ok, easy enough. So I followed the instructions, melted the chips in the microwave then added the cream. Well, I used half and half, but just enough to make what I thought would be a medium glaze like the recipe said. I’m stirring away when it happened: the once smooth melted chips suddenly looks like sand. WTF? Hmmm, maybe since I added the half and half, it cooled the chips off too much, so I’ll just put it back in the microwave and heat it some more.  Well guess what, that didn’t help one bit.  It was done.  It looked like sand, well very white sand, and it separated, there was oil sitting on top. So just for grins and giggles I tasted it, even though by now it smells like urine, literally, gag.  Yep, it was done, it was grainy and disgusting.  AAACK! My daughter was very upset but we went to the store and got another bag of the white chips.  You can’t have ‘Snow on the Mountain’ cookies with no snow!  This time, I simply melted the chips and stirred very carefully until they were just smooth and that was it. Although I could see at the bottom where it was beginning to break again, so I made sure not to dig too deep when I was frosting them.  Kind of like when you scorch a sauce or a pan of rice, you don’t dig too deep, otherwise the sauce or rice will all be ruined. 

So let that be a lesson, when melting white chips, if you are stirring and it suddenly turns to sand, it’s done.  You’ve broken your frosting.  Or likewise, if you’re making Hollandaise and it separates and won’t blend together, it’s broken.

And there is your cooking lesson for the day!

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