See, one of my baking issues is my attempts to substitute ingredients without doing my homework...and my tendency to do this with a) a new recipe, and b) a group of people rather than just myself, or me and Husby. I made a gingerbread cake last night for the first time, for the Holiday shindig my team's doing today. Fudged it in 2 significant spots...
1) Recipe called for shortening, which I never have on hand (can't stand the stuff), so I subbed with half butter, half vegetable oil.
2) Only had half the molasses called for on hand, so added corn syrup as well.
That second one's the worrier...have a feeling it'll take from the ginger flavor and make it too sweet. Hopefully I can encourage the whipped cream on top and hide my shortcomings...it looks terrific; hope that fools people...
7 months today...I seem to have slid back into denial a bit, because it just doesn't f*ing make sense that he's gone.
Sharing Husby's antibiotics in the hopes of nabbing the tonsillitis before it gets ugly...tried Airborne last night too, with surprisingly positive effects, though it tasted like effervescent ass...
P.S. Gingerbread edible, complimented even! Wasn't too sweet, but I think it had less zing with less molasses, so would try not to make that mistake again. A touch crumbly, but that's par for the course with gingerbread, ain't it? I'll check the Southern Living cookbook for alternatives on that front.
No comments:
Post a Comment