East Coast. Whipper Geezer. >1 Alias. Music Snob. Non-Religious. Does Not Facebook. Or Myspace. Tweets Occasionally. Scared of Zombies. Loves Roadtrips. Learning to Photo.

 

Psst. I’m a professional baker. Want a tip?

Lower temperature, longer time. I drop my cookies to 325 and bake them for 14-15 minutes, instead of the recommended (and insanely high) 375. They stay soft in the middle, crisp around the edges, and make people want to eat them by the dozen.

Happy cookie baking!

You can’t copyright an ingredients list. If you could, only one person could make that recipe. I’m copyrighting the ingredient list for eggs over easy! It only has one ingredient: eggs! I’m shutting down diners all over America!

Weenie, explaining how you can copyright a recipe’s instructions, but not a recipe’s ingredient list

Here is a poor photo of the cookies I made. Let’s call em… weird cookies. Curried toasted coconut, pecans, miniature chocolate chips. They’re very puffy, and this is a sign that my rampant obsession with self-rising flour is at an end. I have a new bag of wheat, so here’s hoping I can find things to make with it.

Here is a poor photo of the cookies I made. Let’s call em… weird cookies. Curried toasted coconut, pecans, miniature chocolate chips. They’re very puffy, and this is a sign that my rampant obsession with self-rising flour is at an end. I have a new bag of wheat, so here’s hoping I can find things to make with it.