this week has been quite busy, even with the labor day holiday. ah, so not much cooking to report but i did bake a tiny bit, busted out the muffin pan for the first time since at the new apartment.
here's a picture of my failure muffins...
bleh.... is the best way to describe the final result. the original muffins looked so great but i think i made a mess of it. if you want the original recipe, it's this one. i believe the simplicity of that recipe is what makes it stand out. so,
lesson #1: don't add too many bells and whistles, simplicity is often best, occam's razor, etc etc
sadly there was too big of a difference between smooth, sweet chocolate chips and dense chewy oats.. and not in a good way. it just made for one direction-less mess. which leads me to...
lesson #2: do not mindlessly add random things on whim.
i filled half of these with peanut butter which made it even worse. but no worries, as you can see i always learn more when i mess up in the kitchen. or anywhere else in life, for that matter.
---cut to, a later time in the week-----
wednesday, had a big indian dinner with friends and i made some dessert. all prepared by chef sumeet: (some sort of) chicken, mutter paneer, fresh yogurt, etc. etc.. unfortunately no food pictures were taken, but the dishes were soo great!
however here's a pair of leftover chai spiced cupcakes with honey-ginger cream:
|fresh spices courtesy of mrs. pawar! thank you!|
i worked based off of this, making a few (only a few!!) random changes, altitude changes, and put it in cupcake form. also, i quadrupled the ginger called for in the frosting cause otherwise the flavor was very weak.
by the way, high altitude adjustments for me usually includes:
- a little more flour/dry stuff (such as cocoa or matcha powder)
- a little more wet stuff (water, milk, yogurt, oil, mayo)
- using AP flour whenever it calls for cake flour.. at high altitude you need that extra gluten for support
- reducing leavening agents
- reducing sugar
- increasing bake temp by 10-20 degrees C, and often shortening bake time (watch if you're unsure!)