Whatever you love, you are

재료를 모으다 보니 없는 게 또 있다: 믹서.

그래서 보통 아보카도나 감자를 으깰 때 쓰는 masher 를 사용해 버터도 부수고, 땅콩버터도 섞고... 오른손으로는 매셔를 돌리고 왼손으로는 믹싱볼을 돌리면서 드는 생각, "애쓴다, 애써." 

 

찍찍해서 납작하게 펴는 것도 힘들어 한판은 그냥 손가락으로 눌러 반반하게 만듬.

레시피의 11-14분보다는 10분을 더 구웠는데도 타지 않은 채 (사실은 속까지 다 굽힌 건지 확실하지도 않은 채) 대략 마무리.

다음을 기약하며 우선은 보관하고 싶은 쿠키 레시피와 조만간 시도해 볼 고구마 hummus 레시피:



Cornflake Chocolate Chip Marshmallow Cookies







Need:

16 T. (2 sticks) room-temperature butter
1¼ C. granulated sugar
2/3 C. light brown sugar, tightly packed
1 egg
½ t. vanilla extract
1½ C. flour
½ t. baking powder
½ t. baking soda
1½ t. kosher salt
3 C. Cornflake Crunch
2/3 C. mini chocolate chips
1¼ C. mini marshmallows


1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

6. Cool cookies completely on pan before moving them to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.



Spicy Sweet Potato Hummus






Need:

2 medium sweet potatoes
3 T olive oil
2 C chickpeas
3 T tahini
3 cloves garlic, peeled
juice of 1 lemon
zest of 1/2 lemon
ground sea salt, to taste
1 1/2 t cayenne pepper
1/2 t smoked paprika
1/4 t cumin

1. Preheat oven to 400 degrees Fahrenheit. Bake the sweet potatoes on the middle oven rack or in a baking dish for 45 minutes to an hour. They should yield to a gentle squeeze when they’re done baking.
2. While the sweet potatoes are cooling, toss all of the other ingredients into a food processor. Once the sweet potatoes have cooled enough to handle, use a knife or your fingers to peel the skin off of them. Add the sweet potatoes to the food processor.
3. Blend well, and serve! I garnished mine with a light sprinkle of cayenne pepper and sesame seeds.
   
   
   
   (Source: dailycandy, onegreenplanet)

K의 생일을 기념으로 아침 5시에 일어난 김에 예전부터 준비해 놓았던 재료들을 꺼내 분명한 oatmeal cookie recipe 를 따랐는데준비하다 보니 oat를 못 찾아서 결국엔 그냥 쿠키...인 것도 모자라서 간단한 동그라미 모양조차도 유지하지 못 했다.


대체 왜일까:


[Mixed Dried Fruit Oatmeal Cookies] 레시피

Need:

1 stick unsalted butter, softened: 내 기억에 의하면 1 stick 이 약 15cm 였던 것으로 기억해 반쪽짜리 stick 2개를 넣었는데,
3/4C firmly packed dark brown sugar: 버터를 다 섞고 나니 완전 국물이 되어서 모든 재료를 2배로 넣음.
1 large egg, beaten lightly: 하지만 계란은 나중에 써야 하는 것 빼고는 없어서 그대로 1개,
1/2t baking soda dissolved in 1T warm water: 베이킹소다도 그대로 1/2t만
2/3C all-purpose flour: 2배
1/2t salt: 2배
1t vanilla extract: 2배
3/2C rolled oats: 생략
1/2C chopped dried apricots: 생략
1/2C chopped pitted prunes: 생략
1/2C dried sour cherries or grance: 생략


1. Preheat oven to 375F: done
2. Bake for 8-10 minutes: 10분 째에도 약간 국물기가 (흥건히) 남아 있어 10분 더 구움...



그러고 보면 모든 재료의 양이 정확해야 하는 베이킹에, there was much much room for error. . .
그렇다고 해서 이렇게까지 되어서야 되겠나.