A friend and I were just discussing the virtues of butter. To be more precise, I was oozing with my love for butter and in a mission to convince her (friend, not butter) that it is worth the sacrifice of fat when it comes to baking. Forget about the fat, think of the flavor! Omg, do it for the children. [Hmmm…children of the dairy fat?] Jokes aside, I told her I would rather use real butter and eat in moderation than let the integrity of the recipe suffer.
Oh, here it comes….words I would have to eat.
After all my Hail Butter! Hail Butter! I found another test of my love for it. Imagine seeing the LA Times recipe for Water Kringle and searching for the butter in the recipe and being face-planted with more than half a pound of…M-MM…M-Margarine. And not a single trace of butter. Oh, my.
What’s a girl who’s never bought it or touched it in over a decade to do? Run out for some before her midnight baking spree? I put on my stubborn hat and told the recipe that it will have to do with butter. And while I was at it, I also took the liberty of omitting the vanilla custard or thick custard crème. Just because…
Sometimes I offer my sacred flours to failure experimentation. Behold, Exhibit A:
Lightly flavored cinnamon bread with delicious brown butter cinnamon praline never looked so good, yet disappointing and humbling. I didn’t even continue to make the frosting and proceeded to gnaw at my defeat with a cup of coffee. Yes, the filling escaped! ACK!
All the hard work and mess of a counter looked so promising, too.
This weekend, we shall meet again, Danish pastry. I’ll come armed with margarine and custard. If you guys want to bake along with me, the recipe is here.
So what are you planning to make this weekend? Are you trying to conquer a particular recipe like I am?