05 August 2012

Whole Wheat "Leftovers" Cookies

Well. It's my last Sunday subletting at HamCore and I have to use up all my food by (Thur|Fri|Sat) of next week.

SP and I made delicious whole wheat cookies with curry powder, cinnamon, and dark chocolate. We did not freeze the dough (as the instructions say), and after baking, we both proceeded to devour the whole batch of cookies (well, we made half a batch of cookies - 1 leftover stick of butter) while watching Sheep in the Big City. These cookies were quite filling (both emotionally and physically) and tasted a bit like gingerbread and had a satisfying sandy texture. I also wanted to just eat the cookie dough raw. So there - no more butter and chocolate! SP tried to grind  a cinnamon stick, first using a knife (nice little chunks, but highly inefficient), and then using a cocktail masher + bowl. We ended up with sizable chunks of cinnamon along with the puny bits.

I also had about a liter of skim milk leftover and I was afraid that it would go bad, so I decided to freeze it with some maple syrup, to make milk and maple granita. Basically, you break the ice slurry every hour or so until you have pin-sized ice crystals. You can easily chip at this structure to get a good amount of dessert. It is not creamy but it's fine. I'm not sure why I didn't make this with all the leftover milk and half&half during the semester. So, milk used!

Finally, I was a counselor for an Engineering camp last week, and at the final reception, there was a giant cake, with an anticipated 100+ servings (I assume - there were 69 students, and you have to include their families!). Miraculously, there were about 13 slices leftover, and they were going to trash all those slices! So, I claimed it, took it to DRL, fed some physicists, and brought the rest home to eat. Unfortunately, the end pieces of cake were slathered with "American Buttercream Frosting", a publicly-celebrated disaster. To me, that stuff is vile. Fatty and flavourless. I scraped off most of it from the cake parts and ate those, but I didn't want to throw out this butter+powdered sugar concoction, like I have done in the past (at least three times, especially whenever we got the Costco cakes). The answer hit me like a slice of pie hitting a serving plate - bake with it! Duh!

So I mixed it with the rind, juice and pulp of two lemons I happen to have, 1.5 c of whole wheat flour, a sprinkle of instant rice (just for experimentation) and some baking soda, and baked the stiff dough at 350 F for 10 minutes on the middle rack of the oven. I ended up with 18 cookies with a crusty exterior (crispy bottoms) and a cooked gooey filling. The cookie is not particularly sweet, and did not expand significantly while baking. It was quite lemony and I'm pretty glad I found a use for gross "American Buttercream Frosting"!

So, all I have now are about 6 eggs, some Brie, flour, almond meal, cocoa powder, oil, cooked pasta, rice, frozen mango, frozen veggies, an apple, and yogurt.

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