Thursday, December 20, 2012

Slight Cookie Fail


Yah, it happens. Even to the best of us. By "best of us," I mean those of us who have had periods of their life that were largely filled with The Food Network. I even take my butter and eggs out of the refrigerator ahead of time so they come to room temperature before I start baking. Wow, right?

But unfortunately that didn't help me much today, since instead of baking cookies I ended up making dough. Cookie dough, yes, but not cookies, since apparently the recipe I decided to use says to refrigerate the dough overnight before actually getting my cookie payday. BALLS!!! Only, no cookie balls because I'm a doofus.

Making the dough wasn't all bad, actually. It made me feel festive. I should've made cookies about two weeks ago to jump start my X-Mas spirit.

Pre-baking:




Admiring the butter: So yellow! So rich! Even more so after I gave each little stick a personal massage.




Mid-baking:




Another realization that I had while baking? It's been a long time since I mashed up butter and sugar. I guess that's what anorexia + living in Boulder, CO will do for you. I bet my grandmother didn't go a month without mashing up some butter and sugar for some kind of tasty recipe. Boy, she sure would get a kick out of how I live my life. (Without Black Cherry Kool-Aid?!!! WTF?)

I also remembered that we don't own a mixer. Like, a stand mixer or a handheld. I could've sworn that we did, but it became clear that we don't when I was trying to get that butter and sugar to fluff up. It's times like these that I understand why people have "real" weddings, like with lots of gifts guests. On the plus side, I didn't have to write any "Thank You" notes. Whew. I don't know where I would've found the time, really, what with all my TV shows that I need to keep up on.

After my non-baking escapade I proceeded to cook and eat an entire bag of brussel sprouts by myself. Like so:


Photo courtesy of http://www.dailygarnish.com/2011/02/whole-roasted-brussels-sprouts.html
(^^^She's pretty great^^^)



My new favorite way to cook brussel sprouts? Slicing them and sauteing them in olive oil, S & P, and garlic powder. Finished off with a good dose of grated parmesan cheese and roasted hazelnuts. Soooo good. It's really a testament to my vegetable intake that I can eat an entire bag of brussel sprouts with no intestinal distress. Practice, people, practice.

*What do you think of when you cream butter and sugar together?

4 comments:

  1. Dude, why is there salted butter in those pictures? Those cookies are going to be salty! Usually you need to always use unsalted butter for baking.

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    1. So much for my baking prowess...thanks a lot, Julia! You just embarrassed me in front of all my friends! :-)
      Also, CRAP!!!

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    2. Sorry. Does it make you feel better to know that the reason I noticed is because of past experiences with salted butter that was supposed to be unsalted? You are not alone.

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    3. No, that doesn't make me feel better. But it did make me feel better that you called me "Dude." (Seriously)

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