Saturday, 24 March 2012

Chocolate Covered Craisins Cookie - Incomplete Version

My sister has been trying  to convince me to go to culinary school after I graduate from Queen's and I had always said "no" because I knew my parent's wouldn't like the idea.

Well, it's still a pretty big shocker to hear your mom scream at you over the phone, telling you what a stupid idea it is and that she doesn't understand how you could have possibly came up with something so ridiculous. It's not that I desperately want to go to culinary just hurts to know that when it comes down to what you want to do with your life and what you are "supposed" to do, Asian parents are still Asian parents. I just thought my parents were different.

Anyways, I teared a bunch and then jumped into the kitchen to invent a cookie with everything in my pantry. Obviously I didn't dump in just anything, I had to pick what goes well together.

II automatically reached for my box of candy after I put down the phone with my mom and I grabbed a handful of yogurt covered craisins. I thought that would be an inspiration for my cookie since I've never seen a recipe like it before. I decided on cocoa powder, butterscotch chocolate chips, homemade toffee bits, and craisins for my ingredients and hoped to god they went well together.

It was a really amazing cookie on flavour but I missed the ball park with texture. I had too much butter and not enough flour so the dough spread a lot in the oven. I also didn't add enough eggs because the cookie broke really easily. For those reasons, I'm not going to post the recipe but I'll make sure I fix it up and post it early next week. I will however give you my toffee recipe cause it's really simple.

1 cup sugar
1/4 cup water
1/4 cup butter

Let the sugar and water boil together until the sugar turns golden brown. You want it to be just amber but not burnt.
If you are not sure, you can do the water test where you take a bowl of water and dip a fork into the sugar then into the water. If it hardens then it's good. You could also use a candy thermometer and wait until it reaches 300 degrees but I think it's too much to clean up for this recipe.
When the sugar is ready, throw in the butter and take it off the heat. Once the butter melts, pour it onto a large baking sheet and let cool.
I cooled it buy filling a pan with cold water and pouring the sugar into it so it cooled instantaneously when it touched the water. The problem is, the sugar warmed the water and everything started to melt after a while. Although fun, I don't think I'd do it again cause I ended up with less toffee than I was supposed to.

I'll get on that cookie recipe asap and see you next week!

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