My mom’s new pink Kitchenaid mixer combined with my relentless Pinterest pinning has unleashed a kitchen ho I didn’t know was hiding in me. I’ve always been more comfortable handling an oven than a stove, because there just seems to be no point in learning how to cook when you can bake cookies. In 2008, I lost all interest in baking after Ondoy destroyed the hardy mixer that belonged to the family for 20 years. Delighted I am about the pastries I can produce, I just can’t be bothered to beat eggs or cream butter using a hand-held mixer.
I resisted the Kitchenaid’s arrival at first, in the same way I resisted the iPhone, Kindle, and signing up for an Instagram account. There’s something about new technology that makes me wary and suspicious; I’m forever afraid that something will literally explode in my face with the wrong push of a button. But I soon discovered that using a Kitchenaid is as simple as locking in the bowl and beater, then switching it on. Unlike our old mixer, you didn’t even have to scrape the sides of the bowl to make sure the beater whips it all. It pretty much readies your dough while you multitask in the background. Absolutely no explosions happen.
After being away from the kitchen for some time, I feel like I have to re-learn everything I know, one major ingredient at a time. Currently, I’ve been experimenting with baking shit using chocolate chips. Here’s what I can make so far:
Chewy chocolate chip cookies
Biting into a crunchy chocolate chip cookie brings almost as much disappointment as biting into an oatmeal-raisin cookie that you mistook for a chocolate chip cookie. I like my cookies moist, soft, and gooey, and it’s a waste of calories to eat any that don’t have this texture. The secret to the perfect chewy chocolate chip cookie is to leave out the Crisco, because this is what creates the crunch. Also, make sure to use real butter (salted). While this doesn’t create any difference texture-wise, it does provide a sinful buttery backdrop for the chocolate
Chocolate chip cookie dough
There’s a certain childlike satisfaction to dipping into raw cookie dough. I daresay a spoonful of cookie dough is often more enjoyable than the end product. When I was younger, my mom tried to discourage me from consuming the batter by pointing out the raw eggs in the mixture. Obviously that never worked. Thanks to Pinterest though, I discovered a recipe that lets you indulge in good old fashioned chocolate chip dough, minus the threat of salmonella. The trick is to leave out the eggs. Best enjoyed with a spoon, deadly on a bowl of ice cream.
Chocolate chip pie
My crappy food styling does not do justice to my obra maestra thus far – the chocolate chip pie. This is NOT an enormous chocolate chip cookie, but an actual pie by its own right, with a nutty graham cracker crust filled with a soft, gooey mixture of semi-sweet chocolate chunks. The reason it looks a soggy mess in the photo was because I cut it fresh from the oven instead of waiting for it to set, but trust me when I say it looks better than it looks. My boyfriend asked me to marry him when he took his first bite.
And all the girls love my pie.
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