Like a tennis player that’s been training all year for their first match, I walk into the kitchen, full of bravado, throw the culinary ball into the air, serve it across the net and hear the words “FAULT,” followed by the words, “DOUBLE FAULT,” soon after.
Two cookie recipes in as many days – two epic fails.
Disappointment. It’s officially six days into Cookie Baking Season and I feel like a big o’ Failure. I’m a baker above anything else and this should be my time to SHINE, rather than falter. Blame the recipe. Blame the quality of the ingredients. Blame my mindset. I sound like John McEnroe.
My first attempt, an anise-scented honey cookie lightly glazed and decorated with candied orange peel, was an unmitigated disaster. The texture was all wrong – too dense – and the anise too strong, resulting in a cookie reminiscent of those hard Scandinavian licorice lozenges.
The second recipe, baked yesterday, was supposed to be delicate sandwich cookies filled with mint and dipped in milk chocolate. I was hoping for an elevated version of Trader Joe’s Candy Cane Joe Joe’s (an addiction of mine) crossed with a Girl Scout Thin Mint. What I actually created were misshapen oval disks sandwiching a dollop of minty goo similar to Crest toothpaste. I didn’t even bother with the chocolate dip – in to the trash they went as well.
Rather than squander another pound of butter, I thought I would take a break today, step away from the cookies, and try something else entirely – something that didn’t require baking. I settled on these spice-laden pickled carrots – a better late-night snacking option to a plate of cookies anyway. An array of colorful pickled veggies like these, using a variety of spice combinations, would make a great alternative to the standard holiday crudité platter – no baking required.
- 6 garlic cloves
- 2 thyme sprigs
- 2 bay leaves
- 2 cinnamon sticks
- 8 peppercorns
- 6 whole cloves
- 2 Tablespoons mustard seeds
- 2 teaspoons allspice berries
- 2 teaspoons coriander seeds
- 1 teaspoon red pepper flakes
- ½ teaspoon ground ginger
- 6-8 carrots, peeled, cut into sticks and lightly blanched
- 1 cup apple cider vinegar
- 3 Tablespoons sugar
- 1 ½ Tablespoon salt
- Hot water
- Divide garlic, thyme, mustard seeds, allspice berries, coriander seeds, red pepper flakes, ginger, bay leaves, cinnamon sticks,peppercorns and cloves between two quart jars. Pack blanched carrot sticks tightly into jars.
- In a small saucepan, combine vinegar, sugar and salt and heat until boiling. Pour hot liquid into jars filling ¼” from top. If there isn’t enough vinegar mixture, fill remaining space in jars with hot water.
- Close jars and refrigerate at least 24 hours and up to 2 weeks.