I find that I've been baking a lot lately, which is not something I usually do. Perhaps I'm still in the honeymoon baking phase but everything has turned out really well. I used to think that baking was an exacting "other" when it comes to being in the kitchen; it's not the same as creating a cassoulet or making a meatloaf, where I think variations more readily adhere to personal taste (ie while it is perfectly fine for additional pepper in your pork chops, it is ill-advised to pour an undue amount of confectioners sugar into your glaze). But while I am making my way, carefully measuring out flour, cubing my butter for cakes and whatnot, stumbling here and there, I also remember that food just wants to be good. Certainly that's something we can all agree upon. So do give it a try, if you have a mind to - mix your dry ingredients and wet ingredients together with vigorous abandon and look for more baking adventures here!
Here is the link to Snowy-Topped Brownie Drops from the Dec/Jan 2017 issue of Saveur. I think I would omit the ginger next time and just let the orange zest speak out. Also, plan ahead with these cookies--they should be refrigerated overnight and certainly tasted the best the following day.
Happy Holidays, Everybody!
Thanks for reading eveningswithpeter.com.
No comments:
Post a Comment