Friday, March 30, 2012

We don't need no stinkin' Girl Scouts

We broke out the food processor from 1979. Hoping that the nearly 33 year old machine wouldn't decide to die mid-process. Then Kate put the wrong thing in the bowl and we got sidetracked and had to make muffins really quick.

Finally, we were back to making Tagalongs and counting out the pulses for the food processor. Then almost dumped dough all over the kitchen before I realized I should put the cutting board on top of the bowl and then flip it to form a ball and roll it into logs. Kate's Angry Monster oversaw our baking to make sure we were doing things correctly. He's very mean, but I think if I had arms like that I would be mean too.

Then you have to let the cookies chill in the fridge for a while and hope your other two roommates don't come home, look in the fridge, and think you're keeping sex toys in there...

Cut 'em up, place them on a parchment paper-lined baking sheet (because we are lazy here and we like cleaning to be super easy.) Now bung them in the oven for 8-10 min, until they are golden brown around the edges, and try not to dump some off the tray into the oven like Kate did. It's very depressing when that happens...

After the wafers have cooled, make the peanut butter filling and top each cookies fairly generously. You can always do an extra layer if you have extra filling left after you do all of them.

Alright, time for the fun part. Now, we aren't fancy and we didn't have any of that chocolate couverture the recipe calls for, but we do have a 4lb bag of chocolate chips. Just get a bowl that will hold the 1.5 lbs of chocolate chips you'll need and start melting them in the microwave. Make sure to do it gradually so you don't burn the chocolate, and be sure to stir between each heating.  Don't worry about splitting the chocolate in to 2 bowls, that's just making a mess of a bowl that you don't even need. One bowl works perfectly well.

You can go back to following the instructions now. Just drop the cookie in the chocolate, drizzle about a tablespoon of chocolate on top of it, then pick it up with the fork and tap on the side until the excess chocolate is off, and finally drag the fork on the side of the bowl and place the cookie on parchment paper. Put your sheet in the fridge to chill, and then enjoy your hard work!

Kate and I found that ours melt really easily, so we are storing them in the fridge. But they are delicious regardless of how messy your fingers will be. Next up in our baking adventure: Homemade Samoas.

This is your hand when you use it to make puppy chow.

Yo dawg...

I heard you like blog posts so I got you a blog post in a blog post, so you can read a blog while you read a blog.  Yeah, this is what happens when we don't blog about anything in months. Deal with it.

In all seriousness, we started out our baking by getting ingredients ready to make these tasty little devils: Homemade Tagalongs.  We got out the food processor, Kate put in the flour, and then she put in sugar. Then I hear, "Crap, that was supposed to be powdered sugar."

So, we put the Tagalongs on hold for a minute to find a quick recipe that we could use the sugar and flour in, and decided on muffins, but of course we had no fresh fruit to go in them. The best we could do was dried cranberries, which turned out just horribly...I'll just take these with me and handle them. Kay? Kay.

They look awful, don't they? :D

Okay, fine...They aren't defective. I'll put them back on the counter and share... *sigh*

The Recipe!
-1/2 cup butter, softened
-1 cup sugar
-2 eggs, beaten
-1/2 cup milk
-2 cups AP flour
-2 tsp baking powder
-1/2 tsp salt
- dash each of cinnamon, nutmeg, and cloves
-2 cups dried cranberries, tossed lightly with powdered sugar

Preheat oven to 375 degrees F.

Cream butter and sugar together, then beat in the eggs. In a separate bowl, combine the flour, baking powder, salt, and spices. Beginning and ending with flour, alternatively add the flour and milk to the butter mixture, until well combined. Fold in cranberries.

Muffin Batter!!
Fill muffin tins 2/3rds full, using either paper cups or a greased pan. Then pop them in the oven for about 20 minutes or until they are golden brown around the edges.

Kate just a'mixing away.