The Good, the Bad, and the...Good-er?

[jazzy_fay]

The Good news: It's 9:15a.m. and I've already done more work than my predecessor at the museum did in probably 6 months. Thanks to me, we're now ready to present the school board liaison with a complete audit of tours and resources utilized by Alachua county teachers in the past academic year

Comments

[mom0desu]

Ooh, coconut lime. That sounds so good. I had to laugh though because I made an icon last night of just that *points at icon*

Where did you get the recipe? I would love to make those, though I think I'd be the only one in the house that eats them.

[jazzy_fay]

I know! Doesn't it? Actually, I don't have a recipe yet. I'll find something close, and then play around until I have it the way I want it. I'll be sure to post it when I'm done though (provided they're edible, which they should be). I typically consider recipes to be jumping off points for what I want the finished product to be, and they're great for brainstorming.

[mom0desu]

I don't see why they wouldn't be edible. I've found coconut lime bars before, so there's no reason you wouldn't be able to modify a muffin recipe. I fiddle with recipes myself, though only a handful come out right. Everyone else in the house seems to love it (like my failed pistachio biscotti), but it never sets right with me unless I get it exactly perfect for my palate.

I'm still hunting for a suitable almond poppy seed recipe. I used to have to leave class early in high school just to get those muffins before every other student in the school made it to the cafeteria and waged a war for them.

[jazzy_fay]

Oh, I didn't mean the flavor combination (love coconut-lime anything), I meant the cupcakes themselves. Sometimes I change things too much and forget that I have to keep certain ratios in place for the cake/cookie/whatever I'm making to come out right.

I understand what you mean though; it seems like the chef/baker is always the harshest critic. Everyone else raves, and I sit there wondering what I did wrong.

Ooh! I've never heard of almond poppy muffins. Sounds intriguing. Let me know if you find that recipe. (Nothing that came from my school's cafeteria was ever worth fighting over--or paying for)^.^

[mom0desu]

Changing ratios is my main issue when I do red velvet cake. Every time I do something a little different, making the finished product come out a little different. Like once I added a bit too much sugar, but it gave the top a nice almost caramelized crunch and an insanely moist inside. Never have I been able to do that again

[jazzy_fay]

That cake sounds like it must have been awesome.

I think that my biggest culinary disastors have all been cookies. The last time I decided to make chocolate chip cookies, it was a spur of the moment thing, and I was too lazy to go to the store and buy the stuff I didn't have. Instead of cookies, I had a ultra thin sheet of too-chewy cookie stuck to the pan.

[mom0desu]

That's basically the same thing that happened to the "Life Is Ugly" cookies. I left out the pecans since I didn't have any. I ended up with these big, flat, dinner plate sized cookies.

[ranuel]

I did that the last time I made cookies. I was out of white sugar so instead of using half and half white and brown I just used brown and the first batch had to be scraped off the pan. I put all the rest in a shallow baking dish and had a giant chocolate chip cookie thing that tasted pretty good.