The previous cookies were too dry, so I elected to attempt to master the art of cookie-ing. Recipe after the break.
I had arrived at last to my first aim, a loaf of bread. The process was more or less straight forward, although I was concerned numerous times that the dough wasn’t forming correctly. Overall, though, I was pleased.
At the request of the recipient of half of my first brownies, I intended to work my way up to a full gingerbread house. The first step on the way, I thought, was Gingerbread.
In an attempt to make a custard tart like the ones sold in supermarkets and bakeries, I made something visually more akin to a pizza, then used up the half a butternut pumpkin in a pumpkin loaf.
A friend was visiting from Melbourne, so I attempted to entertain her with my baking. My baking-related discoveries were three-fold. Sweet Carrot Pie is delectable, Chocolate Fudge is practically made of icing sugar, and “Pulled Taffy” is impossible.
The biscuits were quite nice, if a bit dry and crumbly. The photograph, however, finally gained the approval of one of my sisters.
In an attempt to replicate my previous brownie-esque success, I made coconut chocolate brownies in a quiche dish.
I had seen this recipe in the book many times, but had been unsure of using it. Partially because we lacked the canned peaches, but partially because of the added requirement of making short pastry. As it turns out, I…
This loaf suffered from Me-Using-Expired-Baking-Powderitis. It was flat. But it was still nice.
The question “What shall we have for dinner?” arose. Ordering pizza was offered as an option, but I felt up to the task, and leapt a the opportunity to figure out how these “pizza” things were made.