Sunday, May 16, 2010

i'll snicker your doodle


So...the boy started this thing where he takes a word or a couple of words that come up in conversation, and he fits them into the phrase, "I'll (blank) your (blank)", to make it sound really funny or inappropriate. For example,

"I'd like a snickerdoodle."
"I'll snicker your doodle."

See?  It's actually quite hilarious.  He uses this at nearly every opportunity, some are funnier than others.  I've picked it up too, but my contributions are always both perfectly timed, and magnitudes funnier than the typical i'll blank your blank.  Snickerdoodle was my masterpiece and I'm quite proud.

Why did this come up, you ask?  Well I'm getting to that, since that was the point of this post anyway, not blanking your blank.

I offered to bake cookies for my work friend for her last day of work (sad!), and she requested snickerdoodles.  I'd never actually heard of anyone requesting a snickerdoodle cookie, I thought people just stumbed upon them and ate them.  "Do you know how to make those?" she asked. I know how to make a cookie?  Do I know how to follow a recipe?  Yes.  Do I have incredible superhuman cookie talent?  Yes.  I think I can handle a snickerdoodle.  And, by the way, I'll snicker YOUR doodle!

My mom made snickerdoodles for us all the time when we were growing up.  I have her recipe but I decided not to use it because it's a Colorado recipe.  Everyone knows that you have to alter a recipe for high altitude when you live in Colorado.  Growing up, I mastered the technique of altering a recipe to bake at high altitude.  And then I moved to California.  The problem is, I'm not backwards compatible with high altitude recipes.  In other words, I can't take Mom's Colorado snickerdoodle recipe and bake stellar snickerdoodles in California.  Thank goodness for Google.

As I figured, there's really only one snickerdoodle recipe (as opposed to chocolate chip cookies, which people do some crazy things to), with really only one slight variation:  full cup of butter vs 1/2 butter and 1/2 shortening.  I didn't have shortening, so I went with the all butter version, which wouldn't have been my first choice, but incredible cookie makers have to roll with the punches.  Here's the recipe in case you'd like to copy me.  I recommend it:

Snickerdoodle Recipe

Here's why:

Gorgeous!  Actually...the one in the front isn't gorgeous at all and I question my photographic talent here, but LOOK at the beauty right behind it.  Have you ever seen a prettier snickerdoodle?   I doubt it.

And YES, stop doubting me, they taste just as good as they look.  Better, actually.  It's very important to test them at the appropriate time, though.  Which brings me to my next announcement: 

(drum roll, please)

I am going to start a cookie baking series right here on my blog so I can preach to you about the important of such concepts as test cookies and cookie scoops and melted vs. softened butter vs shortening, etc etc.  Exciting, right?

If you have any cookie topics you'd like me to blog about or questions you'd like me to answer, please feel free to post a comment or email me!

No comments:

Post a Comment