Just in case anybody thought that my cooking might actually be getting better:
The other night I accidentally broiled the rolls instead of baking them.
Whoops.
Still not a professional baker …
Just realized why last week’s bundt cake test-run turned out a bit on the burned side.
Turns out I was supposed to set the oven to 350 degrees, not 450 degrees.
I think I’m finally starting to learn the importance of a thorough recipe read-through before baking.
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Another kitchen oops
Turns out cookies taste a bit er, different, when you halve the butter, sugar, and flour in your recipe but not the salt, eggs, and baking powder.
Oops.
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Learning to cook
I put a couple notches on the ol’ cooking belt tonight after making some superb chocolate chip cookies (plump, thick, chocolatey, awesome!) for a good friend and the homeless kids that she helps out.
I took a notch out of my belt when, upon putting the first batch into the oven, I found some wedding leftovers that were burnt to a crisp having (apparently) been in the oven for the past month. Even my scientific-minded husband hasn’t figured out how we didn’t see the dish any of the numerous times we used that appliance.
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Chef Holden
If I ever invent a baking recipe, I’m going to require that my adoring instruction-followers set the oven temp to 389 degrees.
Mwah, hah, hah, hah!
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Observations about baking soda
Here’s my personal insight for the day:
Baking soda is used for baking (of course).
It sits on the bottom shelf of the refrigerator to get the stink out.
It makes a great laundry detergent.
It offers a refreshing tingle as a toothpaste.
Does this creep anyone else out?
I mean it’s cool … but it’s kind of creepy.