Bummer

A couple months ago I signed up for free magazine subscriptions using some airline miles that were going to expire (seriously, expire? that's b*llsh*t. they shouldnt expire. but i digress). One of the magazines was Prevention. There was an article with a recipe for a "Smart cookie," a healthy chocolate chip cookie. Well, I'm always game for new chocolate chip cookies. I've been dying to bake this (well, bake anything) for a couple of weeks but I've been busy with my thesis. I'll give you the recipe and then let you know what I thought.

1 1/2 Cup whole wheat flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup canola oil
2/3 cup granulated sugar
2/3 cup brown sugar (as i type this i realize i missed this ingredient)
2 lg egg whites
1 1/4 tsp vanilla extract
1/2 cup old-fashioned rolled oats
3/4 cup semisweet chocolate chips or chunks


Combine flour, baking soda, salt, cinnamon. In another large bowl whisk oil, and sugar. Whisk in eggs and vanilla until smooth. Stir in dry ingrediants. Fold in oats then chocolate chips. Chill dough at least 15 mins. Heat oven to 375F. Bake 7-10 mins.

Ok, so yes, I didnt see the brown sugar but I dont think that would have made a difference. First, there is a bit of user error on my part. I didnt realize that "Steel cut Irish Style Oatmeal" meant that it was chopped up in little pieces.... I'm not sure if this is what I was supposed to use or not. I'm used to the standard rolled oats. I guess I wasnt paying attention when I bought these.





They look better in the picture than they tasted.
The recipe called for oil instead of butter (its supposedly healthier) it didnt cook the same and the cookies were greasy. Also, the oats didnt absorb any of the oil and were still chewy. So yeah, greasy oaty chewy cookie. And the oats got stuck in my teeth.

In terms of taste they were ok. I def think that the taste of butter is far superior to the taste of canola oil. So, maybe my cookies are healthier, but they are not as satisfying.


In conclusion, this recipe gets a hands down from me.
Bummer.

In knitting news I've re-started the Woodland Shawl on larger needles. I like it bettern ow, but seriously, what's the point of a swatch if it doesnt do you any good in the end? Wasted time.... Wouldnt be such a big deal if I wasnt on a deadline for this shawl.

Transporting a giant cake to work: a tutorial

Have you ever spent 6 hours making the most absolutely delicious Chocolate Stout Cake Ever for a work going away party only to realize you have no round tupperware cake transporter thingie, and in fact have no tall cake holder whatsoever? And how the heck are you going to bring this wonderfully frosted yummy all the way to work? Well, have no fear I have figured it out! And I am here to share my wisdom with you.


Step 1: Bake and frost super yummy 3-layer cake













Step 2: measure lots of plastic containers/drawers until you find a suitable one.

















Step 3: dump said drawer's belongings into a paper bag. Wash plastic drawer vigorously.













Step 4: Put cake on plate in plastic drawer.

















Step 5: plastic wrap the heck out of it.





Step 6: Bring onto bus and endure strange looks.








Step 7: bring to work, cut, and enjoy.










As a side note: this cake was Really heavy. It tasted unbelievably amazing, but is not fun to carry. In the future, I will not make such heavy cakes for work and may even buy myself one of those plastic cake transporter thingies. Maybe.
Also I used Samuel Smiths Oatmeal Stout; less butter; less sugar overall; and some brown sugar for the cake. The frosting was a pound of Trader Joe's Belgian Bittersweet and heavy cream.