This weekend was the 48 Hour Film Project and I wanted to feed my team. The challenge was selecting something that was relatively simple. I chose these:
Our HQ for the weekend had all the ingredients except white chocolate, so this was perfect!
This is the 6th year that my team, Fetus in Fetu Productions, has participated in the Portland 48 Hour Film Project. I look forward to it every year and this one did not disappoint.
We only have 48 hours to make the film (hence the name), so there’s only a couple hours of free time while the writers do their thing. This is why I wanted something that would be quick.
I’m writing this entry from the train back to Eugene. I rode a train probably 9 years ago, but I don’t remember much about it. They didn’t check my ID, no security checkpoint, and a dad boarded to say goodbye to his daughter and then left. I’m not used to this.
Anyway, let’s get back to the baking. I was using Zawn’s (Zack and Dawn) kitchen.
They have 3 chickens, so the eggs I used were fresh! So cool.
Step 1: Coarsely chop white chocolate.
I feel like Van Gogh.
Step 2: Gather other ingredients: Eggs, sliced almonds, flour, butter, sugar, almond extract, salt, baking soda.
Step 3: Whisk together flour, baking soda, and salt.
Step 4: Beat butter and sugar until light and fluffy.
Thank goodness they have a KitchenAid mixer. I almost packed mine.
Step 6: Gradually beat in flour mixture.
Check out that knife block they have! Super cool.
Step 9: Drop by heaping tablespoonfuls onto baking sheets.
Step 10: Bake until edges are lightly browned, about 10 minutes.
These look decent, but they stuck (hard) to the baking sheet. Let me tell you, you don’t know how much you appreciate a Silpat (or parchment) until you don’t have it.
Crap! I forgot my apron. Luckily, Dawn had a great one for me to wear.
I’m America’s Next Top Model. Sorry, you already knew that.
These were good and my team really enjoyed them. They were gone in less than 48 hours. There were 7 people on the team.
Link to original recipe (This is a McCormick one in the app)
I got: 36 (um…)
Start time: 12:25
End time: 2:00 (1 hour, 35 mins)
Martha’s estimated time: 30 mins (How is that even possible when each batch takes 15 mins to bake?)
What did I learn?
- Respect, and always carry, the Silpat.
What do I need to learn?
- Why did some of them turn out thin and flat?
- Why did I get so few when the recipe was supposed to make 6 dozen?!
I posted this and the last blog pretty close together, so if you missed it, please also read about the Pecan Sandies.
If you’re interested, the film will be online Wednesday night after the world premiere at the Hollywood Theatre in Portland.
I’m pretty excited that you live in Oregon! For some reason I was thinking you were east coast? Lol. I’m in Sacramento. Kinda neighbors?
You should make these again, for me. Thaaaaaaanks!
Nate! These cookies were so delicious, I’m happy you made them at my house!
1) The Dutch Hutch requires a silpat, I want to own and respect it too.
2) You’ve made it clear I need to deep-clean our KitchenAid mixer. 😉