Substitution Gone Wrong.

Glad to report that the Pantry Challenge is well underway and already successful.  Over the last three weeks, I have only spent 400 francs on groceries which is huge savings from our usual 1000 francs per month.

This is a good thing because I need the extra dough to finance all my last-minute European travels. We’ve hit Europa Park twice in the last week, are going to the islands of Spain in mid-August, and this weekend the hubs goes fishing in the Alps while the twins and I hit Geneva for the world-renowned Fêtes de Genève.

But there have been a few downsides to the Pantry Challenge…including the catastrophic fail currently baking in my oven. With my baking ingredients slowly dwindling as we prepare for our overseas move, my mouth-watering Chewy Chocolate Chip Cookies somehow morphed into Whole Wheat White Chocolate Cherry Molasses, uh…CookiesI think?.

Yeah, it seemed like an okay idea at the time. But when you add it all up…

  • No more white flour so substituted with whole wheat…how bad could it be?
  • Just used the last of my brown sugar so resorted to making my own with white sugar/molasses. Unfortunately, my organic molasses packs a mean punch and I think I just made gingersnap cookies. Well, minus all the yumminess of gingersnaps, leaving you with just the molasses part.
  • Sold my kitchen mixer and the key to these amazing melt-in-your-mouth cookies (…other than using white flour and real brown sugar…) is to use cold butter and beat it in with the sugar until it reaches a perfect fluffy consistency.  Although I spent a bit of time giving the (room-temp) butter an ass-whooping with my rubber spatula, the final batter was definitely more sludge and less fluff.

Did I mention that it’s green?

Pardon the iPhone photography. Oh, what's that you say? You didn't notice because you were too busy wondering what the heck this monstrosity is on my blog? Alrighty then. Crisis averted.

Don’t get me wrong, I contemplated the success-to-failure ratio of this combination just before adding the white chocolate and the fresh cherries. Because, A) white chocolate can be used for so many other delicious things and B) my cherry-red stained fingernails deserve better.  But in typical Domestica fashion, I figured, what the heck.  Maybe I’ll luck out and make something amazing that no one’s ever thought of before. Seriously. Google “molasses cherry cookies” and you get nada. Although there might just be a good reason for that…

First batch is on the cooling racks and jury is still out.  Texture is chewy like a molasses sugar cookie (yum!) but I will have to let them completely cool before I can decide if the cherry and white chocolate flavors made an appearance or were drowned by the molasses bath.  Not much to look at but hey, at least they’re no longer green.

The flatness is a result of using room-temp butter instead of cold. Can you hear that beautiful Kitchen Aid mixer calling my name all the way from California?

Domestically Yours,

Natasha Kay

6 thoughts on “Substitution Gone Wrong.

  1. Homebake Queen says:

    Don’t despair! You’ve got to try these things, right? Think of all the substitutions people have made in the past only to discover some wonderous new combination… 🙂

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