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Apr. 23rd, 2010 07:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sherryillkMmm...there's nothing like some warm, freshly baked cookies. This time I made some spiced oatmeal raisin ones. No rum, since I'm saving it for next time. This time, however, I added some spices to my base recipe and wanted to see how it tasted before I tried adding some rum into the mix.
They're delicious, by the way. No pictures since they're currently cooling on the wire rack but they're just how I like them -- hard and crunchy on the outside, moist and chewy on the inside. Absolutely perfect. And now that I've done the oatmeal raisin ones, I'll probably have to whip up a batch of sugar or chocolate chip... I had intended on chocolate chip but that was last week when I was craving chocolate hard (so much so that I broke into my stash of baking chocolate and ate it straight up -- it was bad) but didn't have enough butter or eggs to make them. And then when I went and bought butter and eggs, I suddenly didn't want to eat any more chocolate... -_-;;;
I realized last night, Mother's Day is in two weeks... What shall I do? A cake is customary in our family for these sort of things even if we don't necessarily celebrate the holiday per se... I'm thinking about a Chinese style cake with a fruit filling and decorated with fruit. We have these lovely oranges that I think would be perfect for it. And I could go and buy some kiwis and strawberries and I think it'll look fantastic. I'm not really sure what to do about the frosting though... Chinese cakes use this white frosting that is much lighter and much less sweeter than their Western counterparts. Some say it's just stabilized whipped cream that's been sweetened slightly, and I even heard it might be a meringue buttercream. I'm just a little bit freaked out at the thought of adding hot syrup to whipped egg whites so I think I might go with the stabilized whipped cream since I do a pretty damn tasty whipped cream if I do say so myself. But working with gelatin... I'm also not very psyched about possibly letting the gelatin set too long and having it solidify. ><
Ah, we'll see what I decide on... I still have some time left until I have to decide after all...
They're delicious, by the way. No pictures since they're currently cooling on the wire rack but they're just how I like them -- hard and crunchy on the outside, moist and chewy on the inside. Absolutely perfect. And now that I've done the oatmeal raisin ones, I'll probably have to whip up a batch of sugar or chocolate chip... I had intended on chocolate chip but that was last week when I was craving chocolate hard (so much so that I broke into my stash of baking chocolate and ate it straight up -- it was bad) but didn't have enough butter or eggs to make them. And then when I went and bought butter and eggs, I suddenly didn't want to eat any more chocolate... -_-;;;
I realized last night, Mother's Day is in two weeks... What shall I do? A cake is customary in our family for these sort of things even if we don't necessarily celebrate the holiday per se... I'm thinking about a Chinese style cake with a fruit filling and decorated with fruit. We have these lovely oranges that I think would be perfect for it. And I could go and buy some kiwis and strawberries and I think it'll look fantastic. I'm not really sure what to do about the frosting though... Chinese cakes use this white frosting that is much lighter and much less sweeter than their Western counterparts. Some say it's just stabilized whipped cream that's been sweetened slightly, and I even heard it might be a meringue buttercream. I'm just a little bit freaked out at the thought of adding hot syrup to whipped egg whites so I think I might go with the stabilized whipped cream since I do a pretty damn tasty whipped cream if I do say so myself. But working with gelatin... I'm also not very psyched about possibly letting the gelatin set too long and having it solidify. ><
Ah, we'll see what I decide on... I still have some time left until I have to decide after all...
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on 2010-04-24 11:11 pm (UTC)no subject
on 2010-04-25 08:11 am (UTC)And I like the fruit more too -- frosting is generally too sweet for me so I end up just not eating it most of the time...