Cookie Bowls!!!!!!
Feb. 6th, 2012 01:11 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
potato_headBeen awhile since my last baking post, right? Well, it's been awhile since I tried a new recipe, so.
These I found out about from![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pwalkeri, as soon as I saw them I KNEW I HAD TO MAKE THEM. I mentioned them to mom and dad and immediately got a request to make them for Superbowl Sunday. So.
First of all, here's the recipe. Notice how it wants you to use a specific pan just for these bowls? Yeah, I don't have that pan. I used a regular cupcake/muffin pan.
For the most part that was fine, but note the cracks in some of them. This really isn't too a big a deal in the end, but I think to do them again, I will try to get a pan with more gradual cups (if I can find such a thing, besides that that specific Wilton pan 6 n 9; I betchu Pampered Chef will have one out next year though, and we buy cool stuff from them to support NAHS Marching Band)
They were also a bit hard to get off. I think this was mostly due to 1. not enough/even enough non-stick spray (I never really got the hang of it, and I hate using the stuff) and 2. some of the cookies not being as well-baked as the others; they were fine as bowls, but being soft made it harder to get them off without crumbling them instead. But all but two of them made it off in usable condition. One was whole enough to leave out for tasting by the rest of the family.
I made an executive decision and let the sous chef eat most of the stuff stuck on the pan. Being the head chef gives me the authority to make these kinds of decisions. (I am both the head chef and the sous chef. I am pretty sure neither of these positions usually involves much baking, but I am the head chef, I do what I want.)
See? The cracks are not a huge problem. They look fine from this angle.
Stacked and ready for filling after dinner.
Cookies n Cream ice cream, with butterscotch caramel sauce and melted chocolate (not hot fudge). I had originally intended to smash the cookie and eat bites of it with the ice cream, but the bowl was actually pretty thick and resilient for that. I ended up eating the ice cream and then taking bites of the cookie as I emptied it, like a cone. DELISH!
If I were to make any changes to this recipe next time, I might - MIGHT - leave out the almond extract (or sub for more vanilla extract, or maybe a different extract). I am not sure how fond I am of the taste of almond extract, it tastes REALLY strong to me. Maybe it's just the brand I have? It tastes almost fruity, but still definitely with an almond taste to it, IDEK.
Also - I am finding my kind of slapdash method of outlining plots is not working for longer pieces like the er, epic I am working on right now (writing-wise). Does anybody have any recommendations? I feel kind of overwhelmed with the plot and can't get it down.
I had an outline guide that I learned a method from that I really really liked - it seemed very organic and natural to me - but I've lost the guide and forgotten all of it (well, I completely quit writing there for awhile - if y'all didn't notice, even the creepypastas I wrote were all heavily edited - sometimes rewritten - by Amanda). IIRC the guide was by the writer of God Eaters, which should make finding it easy right since I thought he had posted it to his LJ, but...I keep looking and can't find it anywhere I think it should be ;A;
I would go back to my old method of basically keeping it all in my head - since I have a very good (eh, VERY good) memory as long as I can web it, which of course plots and story info do very naturally - and just starting writing scenes with summaries before and after of where they go in the story (this is what I'm doing right now with short pieces like fanfics) but with something of this size I don't think I can do that and still make it as complex as I think it should be.
These I found out about from
pwalkeri, as soon as I saw them I KNEW I HAD TO MAKE THEM. I mentioned them to mom and dad and immediately got a request to make them for Superbowl Sunday. So.First of all, here's the recipe. Notice how it wants you to use a specific pan just for these bowls? Yeah, I don't have that pan. I used a regular cupcake/muffin pan.
For the most part that was fine, but note the cracks in some of them. This really isn't too a big a deal in the end, but I think to do them again, I will try to get a pan with more gradual cups (if I can find such a thing, besides that that specific Wilton pan 6 n 9; I betchu Pampered Chef will have one out next year though, and we buy cool stuff from them to support NAHS Marching Band)
They were also a bit hard to get off. I think this was mostly due to 1. not enough/even enough non-stick spray (I never really got the hang of it, and I hate using the stuff) and 2. some of the cookies not being as well-baked as the others; they were fine as bowls, but being soft made it harder to get them off without crumbling them instead. But all but two of them made it off in usable condition. One was whole enough to leave out for tasting by the rest of the family.
I made an executive decision and let the sous chef eat most of the stuff stuck on the pan. Being the head chef gives me the authority to make these kinds of decisions. (I am both the head chef and the sous chef. I am pretty sure neither of these positions usually involves much baking, but I am the head chef, I do what I want.)
See? The cracks are not a huge problem. They look fine from this angle.
Stacked and ready for filling after dinner.
Cookies n Cream ice cream, with butterscotch caramel sauce and melted chocolate (not hot fudge). I had originally intended to smash the cookie and eat bites of it with the ice cream, but the bowl was actually pretty thick and resilient for that. I ended up eating the ice cream and then taking bites of the cookie as I emptied it, like a cone. DELISH!
If I were to make any changes to this recipe next time, I might - MIGHT - leave out the almond extract (or sub for more vanilla extract, or maybe a different extract). I am not sure how fond I am of the taste of almond extract, it tastes REALLY strong to me. Maybe it's just the brand I have? It tastes almost fruity, but still definitely with an almond taste to it, IDEK.
Also - I am finding my kind of slapdash method of outlining plots is not working for longer pieces like the er, epic I am working on right now (writing-wise). Does anybody have any recommendations? I feel kind of overwhelmed with the plot and can't get it down.
I had an outline guide that I learned a method from that I really really liked - it seemed very organic and natural to me - but I've lost the guide and forgotten all of it (well, I completely quit writing there for awhile - if y'all didn't notice, even the creepypastas I wrote were all heavily edited - sometimes rewritten - by Amanda). IIRC the guide was by the writer of God Eaters, which should make finding it easy right since I thought he had posted it to his LJ, but...I keep looking and can't find it anywhere I think it should be ;A;
I would go back to my old method of basically keeping it all in my head - since I have a very good (eh, VERY good) memory as long as I can web it, which of course plots and story info do very naturally - and just starting writing scenes with summaries before and after of where they go in the story (this is what I'm doing right now with short pieces like fanfics) but with something of this size I don't think I can do that and still make it as complex as I think it should be.
