aka Why I don't like to bake as much as I like to cook.
For Valentines Day, the husband gave me a couple of items from one of my FAVORITE stores, Williams Sonoma. One of the items, I already had. So, I went to exchange it for something I didn't have but wanted.
Is it a sign of a mental illness when I realized that I had pretty much every cooking gadget that I wanted or needed?!?!?!?!?!
However, I didn't have this (http://www.williams-sonoma.com/products/cw425/index.cfm?pkey=xsrd0m1%7C16%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Cbouchon&cm%5Fsrc=SCH):
It was expensive, but I had to replace my Valentine's gift, right?? And the mold is re-usable.
On Saturday, I took the kids to see a play and afterwords to lunch with their friends and then everyone came back to my place.
Since no one was hungry, I decided to make these "corks".
First off - inside the huge canister was three bags. One was labeled sugar, one chocolate chips and one Bouchon mix. They're charging $18 for 2/3 sugar and chocolate chips??? WTF?!?!?! And I had to add my own butter and eggs!!
So I started following the directions on the back of the mix canister.
Melt one stick of butter in a sauce pan - CHECK.
Put the other stick of butter in a bowl - CHECK (in to the electric mixes bowl it went).
This is apparently where it gets tricky!
Pour the melted butter over the un-melted stick - CHECK.
Begin to stir the butters together - CH....Oh no, FLYING BUTTER comes at me.
And this didn't just happen once - it happened AT LEAST 3 times!!! It was funny as all hell but still! Our friends were over and just staring at this sight of butter catapulting towards me.
I told them, "See! Not everything I make is easy for me :)"
After I got the butter to stay in the bowl, I finished the corks. They were amazingly delicious. They didn't rise as high as I thought they should (I think I under filled the mold since I got 24 not 18) and I seem to have misplaced my powdered sugar, but non-the-less these were mighty tasty! Very similar to bite sized molton lava cakes.
Next time I'll just use the recipe that come with the mold and watch out for the flying butter :)