Peek into a recipe

A Good recipe has a surprise lurking in it.
A friend sent me this recipe of
Icecream cookie cups. It won the Pillsbury contest. I came to know of it from the book Ungarnished Truth by a contestant winner. This was the book that got me into baking with its Spicy Dinner rolls with a stuffing of yogurt, peanuts, spices and green onions. She needed a clarification on the recipe. I could have faked understanding, not knowing what I didnt know. There was cookie dough in the fridge. All I had to do was line the dough along the cupcake liner. Bake it for a while or so I thought. When I saw the future mould melt into one mass, I could have been making half muffins. I went back to the recipe, only then did I see the gimmick it involved of using a wooden spoon to make an indentation. I did that blindly, not half trusting what it would turn out into. Given the cooling time, they sure did become what they were meant to be. I was ready for the quiz. Still better, my friend had the first step towards the million dollar treat. When she couldnt find words to describe the whole deal, I did not have much to linger on. But when I had the icecram into cookie bite, I exactly got what she meant - have to have to know how good it is.


I found the frozen dough work better than cookie batter. When I had a mix for cookies, I just went ahead and for the first round of cookies tried to make a shaded circle of the cookie dough. I should have known from the above experiment that it wouldnt matter. When they were ready I was pleasantly surprised that most of them were in good circle except for one which tried to become a heart. Freedom from having to get the shape right.

10.6.10

Going through Julia's Kitchen wisdom, I see her write on cookie cups. I like that her creme patisserie recipe has less fat compared to Gordon Ramsay's in Maze for chocolate paper. Her Mousse recipe too does without heavy whipping cream.