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

[lurkingcat]

Tasty maple sheet cakes sounds like a pretty good outcome to me :)

Better than my pastry efforts which tend to go:
1) Weigh stuff and mix ingredients as per recipe,
2) keep adding ingredients until it starts behaving like pastry,
3) realise that the kitchen is in danger of being taken over by the monstrous ball of pastry that I have created,
4) raid cupboards for jam and make a lot of unexpected jam tarts as well as the actual pastry thing that I was supposed to be making.

For the record, nutella (or any other chocolate spread that I've tried so far) is not a good jam substitute when making jam tarts ;)

[rbandrews]

I know about the milk bag thing, supposedly you can get pitchers that have little clips to hold them up. What other food difficulties are there?

[thanate]

That is slightly worse than the time the Foxes put me in charge of making the pizza dough and I ran out of flour because I'd never encountered a 2-cup measuring cup before. (fortunately I was only at 1.5x the desired amount when the supply gave out...)

Maple sheet cake sounds pretty good, though. As do the cookies. (darnit, we're just getting the heat wave from the midwest here; it's no time to be baking.)

[xiphias.livejournal.com]

Usually, cakes work better with lower-gluten cake flour, while cookies work well with medium-gluten all-purpose flour, but, yeah, I've always found that baking isn't THAT hard, so long as you are willing to tell everybody that whatever it is that you came out with is what you MEANT to do all along. It usually ends up pretty tasty even if it's not what you expected.

[quixotic-goat.livejournal.com]

"and now we have a tasty maple sheet cake" lol

As for "Also someday soon I will rant about the difficulties of trying to buy food in Canada", well, I guess not all the grass can actually be greener on the other side :P

[jameshroberts.livejournal.com]

I've heard that brownies were invented by someone who forgot to put the leavener into a chocolate cake and was brave enough to serve the results. Could be a myth; most food origin stories are.