It’s about time I write about whiskey. Everybody’s been waiting for it, I’m sure. I thought about it, you guys. Whiskey + cookies… they’re basically the same thing. Here’s why:
- Although cookies grow old, if you let dough sit it gets better. Now I don’t mean leave your dough on the counter and it’s just going to get some amazing “aged” flavor. Actually, it will definitely have an aged flavor, but it won’t be good. However, some cookies require the dough to sit in the fridge, covered, for a longer time. Chilling dough solidifies the fat so your cookies don’t completely flatten out. Chill away!
- Cookies taste great. Whiskey tastes great. They’re just great.
Well. That’s it. It turns out whiskey and cookies don’t have that much in common except that they’re great together.
I just kinda wanted to give you a sneak peak to a new cookie…
I’m not telling you what it is though. You have to come to the Beer and Cookie pairing THIS WEDNESDAY!
I can’t thank everybody enough for making the first Good Sugar Baking event such a success. As someone who worries about everything to the tiniest detail, I learned a lot from this first event (bringing a bucket for the ice and milk would have been nice) and I can only improve!
HUGE thank you to the awesome people at Ratio Beerworks. Tristan was amazing in helping me schedule the event, providing some input and giving me all of the information that I needed. Shad was super nice in letting us in early in the morning to get set up. Thanks to them, we have an amazing background for the video footage, enjoyed some great beer and an overall wonderful setting. There’s a ton of reasons why I find myself there every week and it’s not just for the beer!
Without the skills and professionalism of my good friend, Nick with Loxodonta Productions, there would not have been any filming today. Or at least not of the high quality that he provides. Seriously you guys, I can’t wait to put this video together for all of you to see! It’s so fun to work with Nick.
Of course I’m so happy that Niki and Luke of The Dollhouse Thieves were so willing to provide us with really fun music! Thanks to them we had great sound (they provided all sound equipment) and everyone really enjoyed it.
Without all of the amazing supporters that showed up it would’ve looked pretty silly to film a band and me dancing to their music, without all of you none of this would have been such a great day! From having someone understand my excitement about this adventure so much that he willed himself out of bed extremely early after working continuous 16+ hour days, the beautiful flowers that my parents sent for me and the amazing feedback from everyone I couldn’t feel more confident and happy about all of this.
Be on the look out for more Kickstarter updates as we progress. After this fun party I don’t see why we wouldn’t all get together for another party to kickoff the Kickstarter, what do you all think?!?!
If you were able to make it to the event and haven’t filled out a survey yet, here’s the link: Survey Monkey
….Is not eating all of the cookies.
In all reality, that’s not the hardest part. Becoming efficient, not overmixing the dough, adding the ingredients at the right time and making sure they bake correctly are all difficult things when it comes to baking. Especially at high altitude. However, what is the hardest part?
Adding flour. Flour is the pickiest ingredient in cookies; if you add too much they have a flour, gross texture and rise funky, if you add too little they turn out flat and overly crunchy. If you’re at a higher altitude the amount changes with different baked goods, too.
So how do you overcome the flour challenge??
- Don’t overmix. When you overmix dough the gluten is activated which causes a very flat, chewy (in a bad way) and unpleasant cookie. If you enjoy those kinds of cookies, mix away! If you want a fluffy, delicate cookie you should start off hand mixing and mix just enough. Some clumps are okay.
- Too much flour? This causes dry and crumbly cookies. From my experience I’ve added a little more butter to get that perfect dough that isn’t crumbly and dry. You’ll know when you have too much flour and can adjust accordingly from there.
- Not enough flour? The easiest way to know when there isn’t enough flour is when your dough is sticky, you can’t form the dough into balls and it’s just difficult to work with. All you have to do is add more flour, but do so in really small amounts so you don’t add too much and you have to be extra careful not to overmix!
What issues do you have with baking and how do you overcome them?