Womp Womp

I’m afraid, dear friends, I will not be sharing my Bahston Cream Cupcake recipe with you today. Why, you ask? Simply because it was not fit for human consumption.

First, I made cupcakes that I think I put in the oven a touch too long since they started to shrink and pucker on the tops a la photo exhibit one:

IMG_4147

Sad shrunken cupcake : – (

Gotta be honest though: they actually tasted pretty amazing despite being ugly. In fact, I put them in an airtight container and have been munching on them for almost a whole month with nothing on them at all. Delicious.

Sadly, however, I was so freaked out by their shrunken look that I made a whole new batch of cupcakes, finally remembering to use my silicon cupcake molds. See exhibit two:

cake

Oooooo, so pretty. Very yum.

Then I had to go and RUIN these cupcakes by inserting the filling, which instead of being lovely and delicious, simply soaked into the spongy cake and turned it into terrible dense hockey pucks. Turrible.

Then I covered it with the worst chocolate ganache that I’ve ever made. See exhibit three:

Bahston Cream Cupcakes

Kinda pretty, but not so tasty.

I should have done a mix of semi sweet and milk chocolate, me thinks. The ganache was too bitter, the cake too dense, the filling too nonexistent. This was a big ole’ recipe fail all around.

Steeper Melissa said, “Sorry, but not your best.” Too true, my friend, too true.

I think I served some kind of tasty tea, but to be honest, I don’t remember what it was because I was so upset about the stupid cupcakes.

October’s a selection from Edgar Allan Poe, who was born in Boston . . . should I try again? I can’t decide.

Sorry gang. My promise of tasty treats fell totally flat in September.

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A Monstrous Cookie Fail

Oh heavens, what a failure my November treats turned out to be!  I was planning on making adorable sugar cookies in the shape of leaves to represent when Conor finds his room strewn with leaves from the yew tree monster in A Monster Calls.  I have had some issues with sugar cookies spreading like crazy before (see the funny finger cookies from Under the Skin) so I made sure I found a no-spread recipe to try this time around.  I found one (which I’m not going to share since it was such a tremendous fail) that sounded pretty tasty.  A touch of almond extract?  Yes, please!
So, I thought that the dough looked too dry, but then I thought, errr, if I add water to it, it might be too sticky to roll out.  Did I mention that I have a hatred for roll out cookies?  The recipe actually said that I might need more flour even after I put in the required amount.  I knew it certainly didn’t require more flour, so I tried to make sure that it was all together and put it in the fridge to chill.  The recipe told me that I had to chill the dough for at least an hour, but that I could chill it for up to 24 hours.  I let it go for more than two and thought, okay, that should do it!

massive fail

Not so much, the dough was terribly crumbly and I could not get it to work.  So then, I thought, okay, well, I’ll put them into little dough balls.  Of course, they didn’t spread at all, and what I ended up with was some not-great-tasting dense balls of cookie . . . my trash can ate every single one of them.

I thought about trying again, but a few things stopped me:
  1. I was out of eggs.
  2. I had a training to attend about 45 minutes away from my home.
  3. I really really didn’t want to start over.
So, I decided to break down and just buy some cookies.  Meh, they weren’t great, but neither were mine.
I did serve a lovely Maple Walnut green tea (from now defunct Royal Tea House) and that, at least, was enjoyable!