Yes, I am obsessed with some things (mostly food, it seems): Mini Coopers, Old Dutch Cheese Popcorn, tgft, chicken, Lime Tostitos and of course baking with precision.
The precision is essential, because you (read: I) can’t promise the best chocolate chip cookies ever and then start messing with the recipe and making them taste different. Once you find that niche you must stick with it. I have accomplished the precision with these such cookies, as well as the PB crackles with Dark Chocolate kisses. Now, my obsession has turned to apple pie.
As you read earlier, I made my second ever apple pie on Saturday. The first was back in November and my third was last night. (Pictures to be posted once I get my throw-away developed) Pies can be finicky, especially if you’re making the crust yourself, which I am, because I just don’t like the taste of store bought crust and because I secretly strive to be Martha Stewart, but nicer. Besides I used store-bought for my mini-pies and they just didn’t turn out as well. (note to self: must try the mini pies again sometime soon) Last night’s pie turned out okay, except I had trouble rolling out the crust this time. I’m not sure why but I couldn’t get it to roll out. Grr. Plus once I did, I didn’t have enough to cover the pan and so I had to piecemeal it together. It worked and it tastes fine, but not quite like I’d like it to be.
So…of course that means I have to keep making apple pie until I can get the consistency right and have the precision with it that I want (i.e. being able to make it almost without thinking). Now I just need to find a handsome man to eat all these pies, because Lord knows, I can’t afford them on my hips. Anyway, anyone have any suggestions?