Shop Talk

By admin on June 19th, 2009

I let the Omnivore into my shop recently.  I was nervous.  But he wanted cookies.  And I offered him a trusty volume off my library shelf and told him to choose a recipe.  We would learn to bake together.  Hey, maybe even we’d find a new hobby to enjoy (somehow I just can’t get into his hobbies of drum carving, soap making, face cream potions, essential oils, and blow dart shooting.  Guitars, too.  Lots of guitars.  Eclectic, I know).

It started with a lesson:

1. You see that mixer?  Remember that guitar we have that you won’t let me touch because it is worth too much and I might break it?  Treat the mixer like that.

2. Baking powder is kept in the fridge. Do not confuse with baking soda, which may also be in the fridge, but should not be used for cooking.  If you want baking soda, use the stash in the pantry.  Unless, of course, you are craving rather fragrant cookies.

3. The cookbook lists measurements for a reason. Yes, there will be a problem if you pour in a heaping cup of chocolate chips because you like chocolate.  Same goes for sugar.  1.5 cups is very different from 1 cup.

Chocolate Crinkle Cookies (2 dozen, adapted from the Illustrated Guide to American Cooking)
1/4 c semisweet chocolate morsels
1/4 c canola oil
1 c sugar
1 tsp vanilla
1/4 tsp salt
1 c sifted flour
1 tsp baking powder
1 egg
1/2 c confectioners’ sugar

Melt chocolate in a double boiler.  Add to mixing bowl containing sugar and oil.  Add egg, beating thoroughly between additions.  Add remaining ingredients and chill a few hours or overnight.  Roll teaspoon sized balls in confectioners’ sugar and arrange 2 inches apart on a greased baking sheet.  Cook at 350* for 10-12 minutes.