Friday bites

Fridays, as a general rule, tend not to bite. I, however, like to bite things on Fridays. And those things include cookies.

Allow me to take a moment away from Yardiness, to talk about something that has really blossomed in this house: our cooking. It seems that both D and I have greatly improved our skills in the last 8-9 months. It’s not that we needed a compass to negotiate the wilds of the kitchen before—but there is nothing like a wide, slate counter, a deep sink, and a completely functional stove and over to spark the imagination. Not to mention a budget and conscientious lifestyle that doesn’t allow eating out as often as we are wont to do.

In honor of this—we’re going to try a new little experiment. We both love to cook, and we enjoy taking pictures of food. Each Friday we’re going to attempt to integrate a little bit of food blogdom into Casa Bloom. My, we ARE getting domestic, aren’t we?

My first foray into the world wide culinary web starts with Peanut Butter cookies. Last weekend, I made a rather divine batch of Peanut Butter cookies (if I do say so myself!). I don’t make cookies often, but when I do, it’s usually because I’m craving them like nobody’s business. These cookies were on my mind for at least a week. Slightly chewy, slightly crumbly, moist and dry all at once (Oh, the madness! How is it POSSIBLE?) the recipe for these delights is the old Betty Crocker staple—complete with crisscrossed fork marks on top. I just substituted 1/4 C butter instead of the shortening the recipe calls for.

(Peanut butter cookies, a la Ariel. YUM they dissappeared fast!)

So why talk about cookies? I feel like the success I had in pulling these together is the result of the “three secrets” for making these cookies (and, as I am learning, ANY cookies. And I should share those secrets because they turned out divine. Read on.

#1: do NOT over mix. Beat the hell out of your wet ingredients, mix in your soda, salt, and powders, and get that all blended together harmoniously, and then, only at the very last minute incorporate your flour. Don’t mix it very much, and use a broad, wide spoon or spatula—no forks!—to combine them until they are just dough and no white, dry-looking flour remains. Mixing any more than in absolutely necessary makes baked good tough. People tend to work the same way, but in us we consider that sort of “toughness” a virtue rather than a pratfall.

#2: if you can find one, use a Silpat. They’re awesome. No sticking, no burned bottoms, just perfect and golden.

#3: Take them out when they are just-just-just done. Maybe even a little before they look ready—when they are still soft and squishy-feeling to the light touch. They will stiffen up as they cool.

I have made more batches of cookies in my life than I can think of. From the time I was a little girl, my mom and I always baked together. I love that I can see three of the key components for the success of this recipe right in front of me—and know why and how they work and that they are true. It’s such a liberating realization to understand that I no longer have to wait, hand on foot, on the directions from any given recipe. Armed with knowledge, I’m free to experiment and free to adapt. I’m in the world of cooking all on my own—it kind of reminds you of life. First you follow the book to the letter, then you learn to string together new words of your own. You draw inspiration from the experiences of others, and use it to your own best advantage—adapting it to fit the ingredients and personalities on hand. And thank goodness for that—I’d get bored just following the recipes every day!