cakes vs cookies

[jazzfish]

In my defence, I don't make cookies very often, so four eggs sounded like a reasonable number. And somehow I read the lines "1 egg" and "4 c. flour" as "4 egg." It looked perfectly normal until I kept adding flour and it kept not turning into thick mixer-killing cookie dough.

On the bright side, it seems that the only difference between "cookies" and "cake batter" is the number of eggs you put in, and now we have a tasty maple sheet cake. Needs vanilla icing, but other than that.

Someday soon I will finish my post about maple syrup, about which Canada is unsurprisingly more serious than the US. Also someday soon I will rant about the difficulties of trying to buy food in Canada, with the Block O'Butter being the biggest offender.

Comments

[notmatt]

You could hack the big block of butter up lengthwise into four "normal" sized sticks, wrap up three of them and then slice the remaining stick as usual.

[jazzfish]

E's going to try that with the next Giant Block O'Butter. I'm skeptical: any time I try to cut butter it flakes and fractures and breaks less cleanly than I want it to. (I expect there are geological terms to describe this.) tulip_tree's suggestion of weighing butter may work, at least for things where I have to melt the butter anyway.