As Rafiki would say, it is time. Time for me to get off my butt and start baking again. I’ve been waiting a long time for cranberry season so I could make these.
Just in time for Thanksgiving!
I really haven’t been lazy. I spent the past two months going on a couple trips (including my 10-mile race in Disney World!) and decorating for Halloween at work. We go all out.
When I started prepping the ingredients, I got really excited! I’ve missed baking. My coworkers have probably missed it more because I’ve been starving them.
Yeah, those are candy canes in the background. So what?
This is going well. I’m happy I picked an easy one for my comeback.
Step 5: Add orange zest.
Whoops, forgot to take a picture.
This is where a tiny whisk would come in handy! Santa, I’m talking to you.
Step 8: Roll 2 tsp of dough into a ball.
This got slimy and gross.
This got goopy and clumpy. Ugh.
WHAT IS THIS? Look at all that egg white/sugar crap around the edges of my cookies! This is ruining my easy baking experience!
I wish I would have taken a picture when the cranberries popped open.
Side note: Look at this mess. I tried to break off some of the crap around the edges.
They turned out okay. Overall, I’ll give them a thumbs up!
I got: 31
Start time: 3:20
End time: 6:30 (3 hours, 10 minutes – I waited a long time for it to cool)
Martha’s estimated time: 1 hour
What did I learn?
- The egg white needed more whisking. It was way too globby.
- Cranberry sauce is easy to make! Hello Thanksgiving!
What do I need to learn?
- Was there too much egg white? Is that why the edges got nasty?
I tried to record a short video for the post, but I don’t like how it turned out. I’ll try again next time. Also, if you were wondering, I still can’t make a decent chocolate chip cookie. I may have to create a side blog just about that.