Enter my long saga with recreating the whoopie pies of my youth and early marriage.
It was mixing up ok.
They were looking ok, not as thick as I like, but getting there..
Something I can't pinpoint yet, but they are more crumbly than they used to be. I did find my original recipe, but still not sure what it is...
However, when all was said and done, they weren't too bad. I did add a bit more baking soda and powder, so hoping the next batch in my new home will be even better.
They were still good ;)
Enter my used to be awesome peanut butter fudge....
Z-0, AZ - 2
First batch looks good....if you want to eat it with a spoon...
2nd batch....?? what happened....
um...er...not supposed to look like this when it's all mixed up.
Or this...it was going so good and I smiled and thought yes....ha...the fates...I did something wrong again. I've never had it look like this before though...
So...trial and error it'll be. I'm going to make sure I don't double the batches until I've come up with the right mix. In about a week I'll be cooking on a gas stove for the first time in years....more trial and error ;)
PS. If any of my readers has a good, tried and true whoopie pie recipe, please share...I need to compare it with mine, something is...well...just missing and I can't figure it out. My father in law and I will be forever grateful! :)
9 comments:
Oh yum ... whoopie pies!!!! Good luck with the tweaking. I think you'll love cooking with gas.
I'll dig out my recipe and email it to you. Mmmm Whoopie Pies, I was just thinking about some the other day and contemplating traditional chocolate or pumpkin? :-)I still haven't decided...
you're making me hungry. mmm, dessert.
I have a thought on the baking issues - you do have an altitude thing, but you're also in a WAY drier climate. Your flour is going to hold much less moisture than it did in NC. You'll need to adjust for that when using wet ingredients - you'll need more than you did before. So says that peanut butter fudge.
I'll be honest, I never had a problem with baking in Colorado (we were at 4200' I think). Could it be your oven? I find every oven takes some "get to know you" time. They're like men, they're all so different!
Wow, I never really thought about how the altitude could mess up your cooking and baking. (Well, because I've been in Connecticut all my life, except for college in Massachusetts - which is almost Connecticut anyway!!). Good lucking figuring things out. I will say after leaving my Mom's home and electric stove and cooking for the first time in my own house on a gas stove, I don't EVER want to go back to electric!! :)
Yikes! I never fully understood until I was an adult in my 30s what 'High Altitudes' did to cooking. As a kid I thought it meant living above a certain floor! LOL
Seriously though, I hope you can figure out what went wrong with the fudge. That had to be soo irritating.
I don't have too many baking problems after moving a mile up, but I own Pie in the Sky nevertheless. I haven't actually made any recipes from it, but I have used this chart to make minor adjustments to a few recipes:
http://www.highaltitudebaking.com/adj_recipes.htm
Agh! The stuff you baked looks awesome. :x Just like some .. things sold in the shops, just homemade and waaaay better! Thanks. :)
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Cheap Calls Australia
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