Friday, August 10, 2012

Will Work for Cookies



I have a friend, who happens to be the editor of my horrible photography, who also redesigned this blog; you see her name on the contributor list as thribb.  She is graphic designer by profession.  She does amazing work.  She is also very efficient and can turn around things with amazing quality, very quickly.  I think the quality of my blog has grown by leaps and bounds all thanks to her.  How much is this type of work worth?  Probably more than I could monetary afford, or a lifetime of goodies.

My friend also loves cookies, cakes, and most sweet things.  A few days ago, she turned around some photos in mere hours.  (Sometimes the photos are ready before I even start drafting the blog post words.)  Upon thanking her for her awesome edits, I told her “I am glad you let me pay you in baked goods :-)”  She emailed me back saying, “Will work for cookies.”  This has pretty much been our unofficial arrangement/understanding (as an attorney not having a concrete piece of writing to refer to kills me, but what is a few pounds of butter between friends?).




As part of my continual supply of baked goods in exchange for services (not really, as I would bake cookies without consideration), I made these cookies for her nephew’s birthday.  She said that he wanted Angry Birds.  After working out the details--when, how many, etc… I said sure I could do it.  Notice that I did not do my research before saying I could do something. 

I did a quick search and could not find angry bird shaped cookie cutters.  What to do?  I examined the shape of those little critters to determine if I had something of similar shape at home.  I did not at first glance.  More internet searching yielded these two blog posts (1 and 2) from bloggers about how the formed the shapes with cookie cutters they already had.  Between those blogs and my own ingenuity, I had the shapes ready to go.




I set down and constructed a detailed plan for decorating these cookies.  Drawing something in 2D is not the same as applying and layering icing in real life.  From drawing out the birds I realized 1) planning and timing are going to be key; 2) I am not artist; and 3) I may be in over my head, lacking the necessary talent to make these.

Nonetheless, with a lack of faith and confidence, I set out to make these cookies.  Day 1 was making the dough, cutting out the cookies, shaping them prebaking, making royal icing, coloring all the icing, and doing my background flooding.  Day 2 was drawing and placing all the first level details like eyes, beaks, brows, and noses.  I mentioned, I am not an artist and this was definitely something that required a drawers hand to place correctly.  Day 3 was placing in the final details, like pupils and nostrils, and trying to cover all the sink holes that inexplicable formed in the eyes.  Day 4 was pictures, packaging, and getting those little monsters out my house.



The positives: I think the cookies are mildly recognizable and kids can related them back to what they are supposed to be.   The negatives: These cookies were probably the most detailed thing I have ever done, requiring more days, icing colors, gel color, and steps than any other cookie I have ever made.  I took the pictures and sent then to my friend, still cringing any time someone said a word that even sounded like icing or angry birds (I even deleted the app of my ipad).

A few days later my friend sent the pictures back and I swear those cookies actually looked like angry bird characters.  Her editing made my horrible photography and cookies look better.  At that moment I knew I was officially lucky to have her AND pay her in cookies because I could never afford the quality of her work otherwise.  See what I go through to make this little blog’s space on the internet more pretty?



P.S.- I had extra sugar cookie dough and frosting, so I made cookie pops and decorated them with my favorite embroidery technique.

Friday, August 03, 2012

The Most Wonderful Time of the Year





My favorite part of the year is arriving.  No, I am not talking about the Christmas season, which is 5 months away, in case you are wondering.  I am referring to the next 6 glorious months (not counting August).  These are the best months of the year. These months are when there are mandated, prescheduled, paid holidays/days off from work!  Free-off days, as I call them.

These glorious free-off days are the best and over the next 6 months they are sprinkled out where I (and most other non-retail/medical/emergency… let’s just say other federal, state, and local government employees, including teachers) get at least one a month.  Wow, that sounded like I was rubbing it in.  I really am not rubbing it in; just trying to share my joy.








Think about it, the following holidays are on the horizon over the next 6 months:
·         September- Labor Day
·         October- Columbus Day
·         November- Veteran’s Day; Thanksgiving and the day after (and a half day before, if you are lucky); maybe even election day this year
·         December- Christmas Eve and Day
·         January- New Year’s Day; Martin Luther King, Jr.’s Birthday
·         February- President’s Day

Then after February, there is a perennial drought of free-off days.  There is nothing in March or April (I pointed out to my boss that in college we got spring break in March/April.  He said that they are called furlough days in the real/adult world.  No, thank you; Point taken; and I will pass!).  Then there is finally a holiday in May, 3 months after the last holiday, and another 6 weeks before the next holiday. 

It feels like mental torture during these long months with no provided breaks.  Free-off days are little nuggets of mental health happiness that are necessary for a happy healthy me employee.








To celebrate the last holiday, before the holiday drought comes to an end, I decide to randomly bake something new.  On July 4th, while sitting on my couch watching some random rerun I pulled out my Martha Stewart Cookie Book and baked the first recipe that seemed interesting to me and which I had all the ingredients.  The result was these Chewy Molasses Cookies.

These cookies came out crisp on the edges and chewy in the center.  The overwhelming and over powdering smell of molasses bakes out, leaving behind an in depth, not-too-sweet, indescribable flavored cookie.  It is hard to describe the flavor of molasses.  You just have to try it and I think you will like it, or it will grow on you (as it has on me… but only in its baked form, the “raw” stuff’s smell still turns my stomach).

Anyway, these cookies baked up so flat that I thought the recipe was a failure and it made nearly double what Martha estimated.  I hate wasting cookies.  They were edible, but imperfect.  I decided to still share them with my office and my mom’s co-workers.  These cookies were so well received; I was astounded.  They are definitely a must try and a recipe I will pull out again, maybe on one of those free-off days around November or December.










Chewy Molasses Cookies
(adapted from Martha Stewart’s Cookie Book)
Makes about 2 Dozen (according to Martha)

Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1/2 tsp nutmeg
1 tsp ginger
1/2 tsp salt
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1/2 cup molasses
2 TBS vegetable oil
Extra granulated sugar or sparkling/sanding sugar for rolling

Method:

1. In a medium bowl, whisk together flour, baking soda, spices, and salt; set aside.

2. Beat butter, granulated sugar, and brown sugar until combined and smooth. Beat in eggs one at a time and then molasses and oil.

3. Gradually mix in dry ingredients, just until a dough forms. Wrap dough in plastic, put dough in the fridge, and chill it for at least an hour.

4. Preheat oven to 325F.  Place sugar for rolling in shallow dish.

5. Use 1TBS cookie scoop to form cookies. Roll cookies in sugar to coat.

6. Arrange dough on baking sheets, about 3 inches apart.  The cookies will spread. Bake for approximately 17 minutes, until the cookies are flat and the centers are set.  Cool completely before storing.

7. Because cookies are chewy, store between layers of parchment.