First of all, I do not enjoy sharing a kitchen with others. My parents might be lovely but last night’s dinner party left the kitchen trashed so I’m baking cookies and scones in the dining room today. And we’re out of sugar.
It’s that last sentence that lead’s up to me being DARING.
Right now I’ve got it stuck in my head that I’m going to bake these “lovely tuille fortune cookies with a splash of fragrant bergamot” from Gesine Prado-Bullock (link here) and then some cream scones because we’ve got extra cream. As I was setting up my improv-baking center in the dining room I noticed that the sugar cannister seemed suspiciously light.
According to my measuring cup I’ve got exactly 1/2-cup of sugar. One 1/2-cup short of what I need.
A slightly peeved phonecall to my mother inquiring as to whether or not we have a bag of sugar hidden away in the cupboards only resulted in a slightly peeved answering machine message left on her work number so I went to Google. I Googled sugar substitutes and ended up on allrecipes.com where they pointed out that I could try a variety of substitutes. Since I’m in Vermont I’m going with maple syrup and I feel like these cookies could be really good with a hint of maple. Now I’m stressing over the conversions between liquid and dry cups so this is just fantastic.
But, because I’m Daring I’m just going to plow ahead. Because when you’re baking for a Christmas party you don’t need to worry about how it tastes right? All the adults will just be buzzed on eggnog so I could bleed into the batter, bake it and they wouldn’t notice a difference.
Now I’m just freaking out.
New Daring plan! Eat a grapefruit to combat low blood sugar and then if my mother isn’t home I’m just going to dump a gallon of maple syrup into the batter.
By the way: Is anyone else listening to today’s Splendid Table? I’m loving it.