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| Showing this to compare: I baked these a while back |
The mixer had been thudding away at mixing my thick batter, but in the process it was 'jumping'. I didn't notice this until it was too late, but it was gradually moving closer and closer to the edge of the island . . . until it FELL OFF THE ISLAND AND LANDED WITH A LOUD CRASH ON THE KITCHEN FLOOR.
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| More of my 'original' cookie look. |
I didn't consider pausing to snap a picture. I was too focused on righting the mixerso that my precious cookie dough didn't end up all over the floor. It took a small divot out of the floor, but miraculously, one of my most beloved and most used appliances, it kept right on working.
In these here parts, we would call that a Mini moment. That implies though that Mini would ever attempt to make cookies or anything using the mixer.
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| This is the batch I made yesterday. Not as puffy and a little brown, despite same temperature, same baking time. |
My people (because you know I can't eat cookies with flour and I don't usually bake things GF, or I'd eat all of them) claim that they taste the same. Still, what's going on? I'm known in these parts for my cookies and the batches I'm turning out lately don't look like my usual work. I'm using all the same ingredients. Has your oven cooked 'different' after a cleaning?
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| Fun fact: I started my own baking business a few years back. OK - maybe 13 years ago? My 'business' included inviting people to order baked goods from me that I baked from home. I loved my creative little business name and this is a picture of one of my old cards. 'Ernie's Dough' for all your baking 'kneads'. Daycare is much more lucrative. |
Any appliances that you use all the time and they keep working even after you allow them to jump off the counter or something? *Since this incident, I keep one hand on 'my baby' and I scoot it farther into the middle of the island. Lesson learned.
I wonder if it's heating faster with the debris removed and shinier walls. If you have an oven thermometer, put it in and heat the oven up to 350F. See what the temp is with the thermometer and how long it took. You could just knock the temp for your cookies down by 25F- that should take care of the color.
ReplyDeletembmom11 - I'll have to give that a try. Either that or I'll have to add even more flour in them, so they don't look so flat. I might mess with the oven temp too.
DeleteI am glad that your mixer survived the crash and the dough didn’t spill!!I would fear for the condition of our 1925 hardwood floors more than anything… but I am glad the damage was minimal overall! I am no help on the cookie thing. I only bake GF things and you know how unpredictable the results of GF baking can be…
ReplyDeleteLisa - I could NOT believe that the mixer laned on the floor. Holy cow. Who thought that was possible? I'd never seen it bump along and move so much. Woops.
DeleteI am so glad your mixer didn't break!! Have you been using different pans? Darker ones definitely cook differently than the lighter colored ones.
ReplyDeleteBeth - Nope. Same exact pans that I've had since well, forever. Where would I be without my mixer?
DeleteThe oven at our old house broke after I used the self cleaning mode. Like it actually disintegrated the connections to the heating rods (or whatever they’re called) so I refuse to ever use the self cleaning mode in an oven again.
ReplyDeleteBijoux - Yikes. That's scary. Yeah - I feel like the oven works differently now.
DeleteYou had me at self cleaning. I have never had an oven that has cleaned itself and would endure any kind of brown cookie if it meant that I did not have to clean my oven. However, I wonder if mbmom is not right; maybe the grime from before was not letting the heat reflect so now it's a bit hotter? Usually for me, it is that the butter was a little warmer (so maybe it is that, since you are probably running the heat now?) and that made the cookies flatten just a smidge and then they brown differently. But I am sure since you had a baking company that you know all about that!
ReplyDeleteKyria - I think Mbmom has a good idea. I'm gonna give that a try. Also - I'm not baking cookies for awhile. Taking a break from baking. I have noticed my cookies cook differently when it's too humid, etc. I do think the butter makes a difference.
DeleteI was going to suggest that maybe your baking powder or soda might be older, but then I read Kyria's comment that you used to have a baking company, so never mind on that. I like the idea of using an oven thermometer and checking the temp. Bijoux's story scared me.
ReplyDeleteJ - I bake so much that I don't think any of my ingredients are older. I like Mbmom's idea too. I cannot believe a self cleaning oven broke down. That's awful.
DeleteAs someone who was lucky enough to get a sample, I'll say that Ernie's cookies are delicious!
ReplyDeleteI've never used the self-cleaning feature of the oven. I feel intimidated by it. I don't think my mom ever uses it either, but that is because we once used the broiler pan that came with the oven to make bacon and only when cleaning up, did we discover the owners manual was inside the broiler pan and was now soaked in bacon grease. So we couldn't read the instructions on how to use the self cleaning feature!
Hope you, Gumby, and the whole fam are having a great time at the tailgate!
Oops, I guess I wasn't signed in.
DeleteJenny in WV - Hilarious. Thanks for the ringing endorsement. I'm cracking up that the oven manual was in the oven and got covered in bacon grease. Too funny.
DeleteWe did have a great time at the tailgate. Getting there wasn't the smoothest, but it provided me lots of blog fodder. Get excited.
I have never used the self-cleaning on my oven, but I need to do it before we have my family over for Christmas lunch. Crossing my fingers that when I do it, it goes smoothly.
ReplyDelete