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Today's makings:
Sugar cookie dough
Ginger snaps
plain spritz cookies
brisket of beef with onion sauce
ham, egg and cheese tortilla sandwich
The sugar cookies I made last weekend didn't quite turn out the way I'd hoped. The recipe called for superfine brown rice flour, and all I had on hand was regular brown rice flour, so that's what I used. They spread. The recipe described them as "moist and tender." What I got was "flat, dry, and brittle." So, Monday I stopped at Whole Foods and picked up some superfine brown rice flour. $12 for 3 pounds. Ouch. But, it really is a LOT finer than the standard brown rice flour. It's almost like a starch in fineness. I didn't get around to rolling out the dough, though, so that'll probably be Saturday.
The ginger snaps turned out AMAZING. I think I made them a little bigger than I was supposed to, but that's just fine, because this way, the outside is crispy-chewy, and the inside is soft and moist, and the flavor is amazing. I had to hunt down the bitter orange marmalade, but again, Whole Foods had it.
The plain spritz cookies are a little more powdery than the chocolate ones I made last week. I wonder if it's because they're also non-dairy. Maybe if I add the 3 Tbsp of cream cheese that the other ones had, they'd be a little moister. Plus, I had issues with my cookie gun near the end; I couldn't get the one end off to switch plates, and the dough just wasn't wanting to come out of the gun.
Matt and I didn't want to make a turkey for just the two of us, so instead, I got one of the corned beef briskets out of the freezer, and made the brisket with onion sauce. Boiled the meat for three hours, then finished it in a 400-degree oven for half an hour. Browned two tablespoons sugar in one tablespoon butter, then added one large sliced sweet onion. Covered, let sit until onion was soft, stirring occasionally. Then I added 1 Tbsp cornstarch dissolved in water, 1 cup of the broth from boiling the meat, a tablespoon of cider vinegar, and salt to taste. I let that sit and bubble while the meat finished. That onion sauce is wonderful. Matt was eating spoonfuls of it right out of the pan (better than eating globs of cookie dough out of the mixing bowl, which he was doing earlier).
The ham, egg, and smoked gouda tortilla sandwich came about because I realized it was close to two and I hadn't eaten anything yet.
Sugar cookie dough
Ginger snaps
plain spritz cookies
brisket of beef with onion sauce
ham, egg and cheese tortilla sandwich
The sugar cookies I made last weekend didn't quite turn out the way I'd hoped. The recipe called for superfine brown rice flour, and all I had on hand was regular brown rice flour, so that's what I used. They spread. The recipe described them as "moist and tender." What I got was "flat, dry, and brittle." So, Monday I stopped at Whole Foods and picked up some superfine brown rice flour. $12 for 3 pounds. Ouch. But, it really is a LOT finer than the standard brown rice flour. It's almost like a starch in fineness. I didn't get around to rolling out the dough, though, so that'll probably be Saturday.
The ginger snaps turned out AMAZING. I think I made them a little bigger than I was supposed to, but that's just fine, because this way, the outside is crispy-chewy, and the inside is soft and moist, and the flavor is amazing. I had to hunt down the bitter orange marmalade, but again, Whole Foods had it.
The plain spritz cookies are a little more powdery than the chocolate ones I made last week. I wonder if it's because they're also non-dairy. Maybe if I add the 3 Tbsp of cream cheese that the other ones had, they'd be a little moister. Plus, I had issues with my cookie gun near the end; I couldn't get the one end off to switch plates, and the dough just wasn't wanting to come out of the gun.
Matt and I didn't want to make a turkey for just the two of us, so instead, I got one of the corned beef briskets out of the freezer, and made the brisket with onion sauce. Boiled the meat for three hours, then finished it in a 400-degree oven for half an hour. Browned two tablespoons sugar in one tablespoon butter, then added one large sliced sweet onion. Covered, let sit until onion was soft, stirring occasionally. Then I added 1 Tbsp cornstarch dissolved in water, 1 cup of the broth from boiling the meat, a tablespoon of cider vinegar, and salt to taste. I let that sit and bubble while the meat finished. That onion sauce is wonderful. Matt was eating spoonfuls of it right out of the pan (better than eating globs of cookie dough out of the mixing bowl, which he was doing earlier).
The ham, egg, and smoked gouda tortilla sandwich came about because I realized it was close to two and I hadn't eaten anything yet.
