Sunday, December 20, 2009


Well, more a stay of execution..due to some construction issues, my hat-trick of all nighters got postponed. Only had to do one this week. But it was enough to make me groggy for a few days. There was one New Year's Eve (at least 15 years ago) where I convinced a handful of people to stay up until 6 in the morning because that was the "real" New Year. For some reason they bought it, stayed up and we all had fun. One of them was silly enough to marry me...but I can't stay up like that anymore.

Did a handful of cooking this weekend. Mostly made Christmas cookies. I would delight you with photographs, but the camera was brought to a holiday party on Friday and got left behind. If I remember, I can get it Monday morning. We baked a few batches of sugar cookies using one of Ruhlman's ratios. The cookies came out very nicely and the dough was very easy to roll. In the first batch, some flour was left behind. I omitted about half an ounce of flour from the second batch and the dough came together well. The sugar cookie is a slight variation from Ruhlman's 1-2-3 cookie dough (1 part sugar, 2 parts fat, 3 parts flour). Perhaps there is a slight rounding error in the modified ratio. In the end, a few tablespoons not making it into the dough isn't the end of the world.

We also tried to modify the recipe to make some gluten free cookies. Without really thinking, we swapped out the flour and used a gluten free baking mix. The dough came together, it rolled out well, held shapes when the kids used the cookie cutters....but when it baked the shapes just oozed together. After the gluten free blobs cooled, I was able to re-cut some cookies. Some of the crumbs got used in a different dessert. The rest will become the crust of a gluten free cheesecake. The cheesecake is a family favorite. The gluten free crust is a continual work in progress. This time, I'm going to add some sugar to the crumbs and the pulverize with a food processor. There should be enough butter in there already. Press the crumb into a springform and move on with the rest of the cheesecake.

Just a reminder that in gluten free baking, flour and gluten free flour mix are not interchangeable. I knew that, but forgot it. I doubt I will forget it again quickly.

No comments:

Post a Comment