Thursday, February 26, 2009
Tuesday, February 24, 2009
I really was looking forward to this choice too. If it has Heath Bar anything, I'm sold. This recipe is easy enough, but, if I can confess one more thing I shouldn't, I'm getting a little tired of chopping chocolate. Don't get me wrong, I love to eat chocolate, and I love chocolate desserts. But working with chocolate is messy, and everything I've made lately has chocolate (including Sunday's Oscar night Cheesecake), and I'm beginning to have evil thoughts about it.
Tuesday, February 17, 2009
Because of all of the angst I started this project at my usual 7pm Tuesday night. All seemed well until the frosting stage. Just like many other bakers, my frosting seemed to take a long time. I was beginning to think that Conan O'Brien would be on before I got to the magic 242 degrees. Happily, I didn't have to wait that long!
Tuesday, February 10, 2009
I am very excited about the "cover cake" pick for next week. I may buck my own tradition and make that before Tuesday night!
Tuesday, February 3, 2009
I did not purchase the fleur de sel sea salt that was recommended in the recipe. I didn't see it at my local store, though I did see it at my favorite cooking store in town (this is a very dangerous place - avoid if you don't want to spend hours of your time and many of your dollars on all the wonderful things they have for sale. And the staff there are so incredibly helpful!). Their price was about $14, and for 1/2 teaspoon I thought I'd skip it and go with sea salt. I cleverly used my Trader Joe's Sea Salt Crystals, and then put them through a sieve to get them extra fine. The salt taste wasn't super strong, but just enough to be intriguing. I like intriguing, so it worked for me.
Here it is - time for the BHMOTW. Not all of the salt made it out of the sieve. I moved on to other things. I forgot about the salt in the sieve and moved it. Here is the result (too bad you can't hear the sound of it falling like sand on the chocolate). Not nearly as bad as tossing a whole cake against a refrigerator, but it still made me laugh at myself.
I had no trouble getting the dough into logs (perhaps because I used Dutch processed cocoa which Dorie says may be the key to success here). I made the log smaller than I thought it should be, to compensate for my lack of math skills. Between the two - success! After an overnight in the refrigerator, the logs cut up nicely (a little crumble, but no big deal) and the house smelled soooooo good while the cookies were in the oven!
These were a huge hit with the co-workers, and me for that matter, so they will definitely be made again. I'd make them daily if I thought that they really would expand peace throughout the world. Unfortunately the only thing they would do is expand my waistline, I think.