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One Cobble at a Time

A Snippet of Cooking

Sandra Tayler's Journal

responsible woman

A cobble by itself is just a small stone, but when many of them lay together they create a path . My life is made up of many discrete parts. I have to find ways to fit them all into place so that I can continue to journey where I desire to go. This journal records some of the cobbles that create my path.

A Snippet of Cooking

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responsible woman

The cake was Link’s idea, part of his Sunday dinner plan. He’d done most of the ingredient dumping, but felt intimidated by the specificity of the mixing instructions. I creamed the butter and sugar together, watching as these two separate textures blended into smoothness. One egg went in for a minute of mixing and the texture changed. The second egg and second minute changed the swirling mixture again. I watched and pondered the chemical magic which causes molecules to bond when mixed together in the proper order. I was taken with a desire to make more cakes, learning how to side-step those boxed mixes and start from just the separate items on my shelves. We don’t need to be eating the dozens of cakes necessary to perfect a recipe, but I had conceived a desire to master cake in the way that I have chocolate chip cookies. I shall have to try, bit by bit, over many months.

Mirrored from onecobble.com.

  • Chocolate Chip Cookies?!

    If you're willing to share your recipe for chocolate chip cookies, my sister & I are on the hunt for the "perfect" chocolate chip cookie recipe! We've tried at least a dozen kinds so far, and while some are close we haven't found our perfect one just yet.

    =) Good luck in your cake mastery!
    • Re: Chocolate Chip Cookies?!

      I don't think there is anything particularly special about the recipe. I originally got it off the back of a bag of chocolate chips. The art is in practiced technique which matches my altitude and the supplies in my kitchen.

      It works best if the butter is room temperature before I begin. Yes use real butter. Then I cream the butter and sugars. I add the vanilla and egg then mix until the dough thickens and changes texture. The remaining dry ingredients get mixed in. Then I switch to a spoon before adding chocolate chips. Always pre-heat the oven. Then I use a baking stone rather than a cookie sheet. I only cook them until they are just barely brown. This means they can't really be picked up while they are hot, but that they're delicious when warm and still chewy when cold. Remember that I'm at a high altitude, your recipe adjustments may need to be different.

      The recipe:
      1 cup Brown sugar
      1/2 cup white sugar
      1 cup (2 sticks) of butter
      2 TBSP vanilla
      2 eggs
      2 and 3/4 cups flour
      1 tsp baking soda
      1 tsp salt
      Chocolate chips

      makes about two dozen.
  • I suggest borrowing The Cake Bible by Rose Levy Berenbaum from your local library. She spends a LOT of text talking about how the ingredients react with each other.
    • Thanks! I'll look it up when I'm ready to get started.
      • I would also suggest hunting up via youtube and the library copies of Alton Brown's Good Eats books and TV episodes (several of the TV shows revolve around cakes).

        He does get into the why's of the changes. It is very cool.
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