While my biscotti were in the oven, I began to make another batch of cookies that I was super excited to try, pumpkin butterscotch cookies.
They look real good, right? (The ones pictured are NOT mine) I originally found the recipe on this wonderful Tumblr I follow, creative anchorage (she’s an artist, craftsperson, baker… maker of neat and lovely things). My cookies would have been great if I didn’t make one BIG mistake. I am calling it a “learning experience” instead of a fail because that’s a better way to think about it and I am getting a better understanding of how things mix together. I didn’t understand what I did wrong but the batter was waaaayyy too liquidy, more like a cupcake batter consistency, and not at all like cookie dough. I decided to follow along with the directions anyway, and scooped my mess of batter onto my cookie sheets. It did not work out well. I ate some of the final product, which was almost like a pancake, not gross in taste, really, but definitely not a cookie.
A baking success and a baking fail learning experience.
Success: Tonight, being Thanksgiving Eve, I had planned to make some things to bring home for the holiday because I am a semi-adult and it’s nice to contribute. I decided to make cranberry cornmeal biscotti because it combines 2 different things that I feel are very appropriate for Thanksgiving. Cranberries, because they are in season right now and are found in New England, and cornmeal, because corn is associated with Thanksgiving… or something. I made this recipe a while back (my first attempt at biscotti) and they came out quite good again tonight. I seperated about half of the batter and added white chocolate chips and walnuts. That changed the consistency of the biscotti log, so they don’t seem to hold together as well as the original but I liked the added flavors.
Last night I met up with a bunch of old friends and couple ended up crashing at my place. This morning, myself and my best friend Taylor woke up a little early and decided we were going to make pancakes from scratch. We found a recipe for wheat pancakes here, and decided to go at it. We added 2 bananas to the mixture as well as 2 tablespoons of sugar, and mini chocolate chips. The consistency was really weird, the pancakes were physically thin, but felt very thick and doughy and that’s why we called them doughcakes. I wouldn’t use that recipe again, but I’m glad I tried it out.
Now, I’m not actually a huge fan of biscotti, but about a month ago, I decided to try and make some. I made Cranberry Cornmeal Biscotti, and found myself enjoying them. When thinking about what to bring to the table for Thanksgiving (I’m sort of an adult now, so I like to contribute), my mom suggested making biscotti. For sure, I decided I am going to make the cranberry cornmeal again, as cranberries and corn are both fall/seasonal tastes right now, but wanted something else to bring home. I found some recipes for Pumpkin Biscotti so I tried 2 and am not sure how I feel about the results. The pumpkin taste isn’t very strong in either cookie but I also know that right now, I’m craving something very sweet, and I’m not going to get that out of biscotti. Also, both recipes mentioned that they might come out soft, so I left them in the oven (turned off) for a little while.
The biggest difference between the 2 recipes are that one requires brown sugar, the other regular (white) granulated sugar, and one includes pumpkin pie spice and the other ground cloves. The one that used brown sugar (the first link), I think I like more.
I got many compliments on my frosting yesterday, so here’s the recipe I used to cover my Pumpkin Cupcakes
yields about 2 cups frosting (I used it for about 2 dozen cupcakes using just enough frosting to cover but no excess)
12 oz cream cheese, at room temperature
6 tbsp unsalted butter, at room temperature
1/2 tsp vanilla extract
1 cup confectioners’ sugar, sifted
In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter and vanilla together until light and fluffy, about 2 minutes. Gradually beat in the sugar and mix until throughly combined; scrap down the sides of the bowl as needed. Use right away, or if the consistency is *too soft, refrigerate until the frosting is spreadable, about 15 minutes.
*mine was very soft and I was too impatient to refrigerate it long enough so I wasn’t able to use my cupcake decorator, but it went on well with a spoon.
I'm not a Baker, I'm just good at following directions
Today, these cupcakes were a HIT in the teachers room. I mean, I got RAVING reviews. One teacher said that my children will be very lucky and another said that I will make a great wife (I’m not offended by that). The thing is, I’m not really all that great at baking, I just know how to read and measure and mix and pour and turn the oven on (and taste). I do very much enjoy compliments on my baking, it means a lot to me and makes it so much more worth it, but I don’t think I’m all that skilled.