If you hadn’t noticed yet, Chris is a big fan of King Arthur Flour’s products and recipes. I am, too–I used to drool over their catalogs back before I went to pastry school, and I loyally buy their flour–but not quite to the extent that he is. One of their website’s cool features that he’s drawn my attention to lately is their guaranteed recipes. If the recipe doesn’t turn out how they promise it will, you can call them and they’ll walk you through the recipe, and if that fails they’ll send you a five-dollar gift certificate. They’re willing to put their money where your mouth is, pretty much literally.
Chris tried out their gingerbread recipe a couple months ago. We were split on our opinion of it. He loved it, and I thought it was good, but not as good as the one I’d made from The Joy of Cooking. To be fair, I prefer the darker, more intense sort of gingerbread, and when I made mine I made it to my tastes. Still, I liked the idea of a guaranteed recipe. It strikes some sort of chord in the place where I feel food rather than think about it. Continue reading
I had more people to give gifts to, so I made another round of Christmas cookies this week. I wanted to do a half batch of the icing and tried to wing it with the corn syrup and milk measurements so as not to dirty more dishes, but it didn’t set up quite as well, so next time I will be meticulous with my measurements! I was also hampered by the fact that it was the middle of the night. But a few turned out to be cute despite my best attempts to ruin them, so I thought I’d share.
My best friend loves unicorns, and when I was going through my cookie cutters, I found a unicorn one. After my success with the Dala horses, I wanted to try one in a similar style. There’s another photo of him here. Continue reading
I’m halfway through documenting my chocolate-covered cherry obsession this Christmas, but I’m going to pause to post some photos of the other thing I was determined to make this year: decorated sugar cookies. Not underachiever sugar cookies, like I’ve let myself down with before, but ones that I took the time to make look pretty enough that I have to keep sneaking peeks at them, like a narcissist employed at a mirror factory.
Early in the month, I had some friends over to make Christmas cookies with me, and I tested out the sugar cookie recipe in Sherry Yard’s The Secrets of Baking. I loved the recipe–I’ve loved every recipe I’ve tried out of her books–other than having to learn the hard way that the dough really does need to be quite frozen through the whole process of cutting out the shapes. They kept their shape beautifully, held together after they cooled, and tasted wonderful, buttery with the perfect sugar cookie texture. Continue reading