Irreverent Mama

Saturday, March 15, 2008

Great excitement in the Irreverent household today! Bekah and I finally got around to trying out the cookie press we bought at the Pampered Chef party a month ago.

(Note to self: Do NOT take enthusiastic and social teen to party at which one might be tempted to spend outrageous amounts of money on luxury goods. Enthusiastic and social teens are so damned appealing that it is very hard to say "NO. No, we will NOT be purchasing the cookie press at $41.50, and we will even more so NOT be purchasing the $40.00 deep dish pie plate, even if it IS in a very pretty cranberry and even if you DO love pies and even if you WILL make pies yourself -- AND clean up the kitchen, mum, really!!!" It is very difficult to say NO to all that sweet and sincere enthusiasm without looking like a total wet-blanket drip of a mother in front of a room full of completely besotted adults. "Isn't she cute? My 14-year-old is never so sweet and enthusiastic.")

So we haul the cookie press out from under the counter. We mix up the recipe included with the kit. We ooo and aaaah over all the different shapes.

We learn a bunch of stuff, too. We learn that you need to set the press flush against the cookie sheet. Flush. And press the handle once, and only once. We learned that it is wise to scrape the exterior surface of the disk after every couple of cookies. We learned that if you tip the barrel up, you will get air bubbles in the batter. We learned that when you change disks, you need to tap the barrel to get the dough to settle against the disk again.

We learned so very, very many things!

Then we set the three dozen cookies into the pre-heated oven. And within three minutes, we have learned another, VERY important cookie-press lesson. When you are preparing cookie-press dough, you may not (NOT!) substitute margerine for butter:


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  • Oh my holy god! All those cookies! Those beautiful cookies!

    What did you do with it?

    oh no.

    oh no.

    The laughter is starting. I don't think I can stop it...

    By Blogger Jen, at 2:28 a.m.  

  • What did we do? After we took the pictures -- "You have to record your spectacular failures" ...

    We turned off the oven, we opened the door, and we just let the inevitable happen. What else could we do??

    When it had cooled down, we scraped the fat/sugar/egg/flour goop off the stone, and, THANKING GOD for the tin foil liner at the bottom of the stove, slid the slime into the garbage and tossed the liner into the blue box.

    Today I will go out and buy some butter.

    By Blogger irreverentmama, at 7:56 a.m.  

  • Looks like a Sunfish!(google it)!

    By Blogger john.g., at 2:19 p.m.  

  • Sounds like a fun day filled with memories not soon forgotten.

    (What were you thinking!? Margarine is not equal to butter!)

    By Blogger Denguy, at 2:45 p.m.  

  • John - I did, and you're right. So it does! A sunfish with a mucous problem. Eeew.

    Denguy - Hey now, most of the time, margerine works just fine in cookies! Not in shortbread or butter cookies, but in everything else, no problem. My chocolate chip cookies made with margerine are divine. However, I've now added a third recipe to my margerine-prohibited list...

    By Blogger irreverentmama, at 6:03 p.m.  

  • This explains not a few of my baking disasters.

    By Anonymous Buffy, at 12:41 p.m.  

  • I've never had a problem substituting with margarine, as long as I'm not using the low-fat kind. It has a higher concentration of water and is a disaster on everything, including toast.

    By Anonymous Anonymous, at 7:12 p.m.  

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