Change A-Coming

Something is stirring in the wind. Can't tell you what, as it may just be that - a passing breeze that will blow over.

But the thing about change is, it's bloody scary. Be it relationship, job, or even your favourite pair of shoes. Trying on something new can be terrifying simply for being unknown. And being someone who specialises in self-doubt, the usual questions are crowding my brain.

"What if it's worse?" "What if you fail?" "Why can't you just be happy and contented with what you have?"

Sure, some people revel in the unknown, call it exciting and look forward to a brand new experience. But that's when you're in control. When you know the outcome, when you can decide if the situation goes well or poorly. Like cooking. New recipes are fun to try out and if you fail, well try again.

But alas, life is not that case. You usually just get one shot to get things right, if not, see ya.

Adding to the confusion - when you don't know if you really want the new thing. I'm a highly indecisive person. Usually, I'm a let-the-wind-blow-and-see-where-it-takes-me kind of person. Until a strong enough gust comes along, I'm rarely the one to make a move. I sit, I wait, I look, I pine, I sulk, I ponder, but ultimately, I'm not the one to take the first step.

Unless I'm high and full of alcohol/stupidity/oh-what-the-heck confidence. Like when I dared ZW to kiss me 7 days after we first met, or to leave me alone and stop sending me mixed signals. Yes, I grabbed THAT bull by the horn.

Well, let's see if this latest development is a typhoon or merely a breeze that tickled my ankle.

Now back to regular programming.

Cookie Monster

Finally rolled up my sleeves and got down to some baking. I've had a tragically high failure rate with baking cookies. For some strange reason, I simply can't get it right. I'm not sure if it's the oven, the recipe, or the crazy Singapore weather.

The only cookies I've ever made successful was in Cheryl's Boston apartment. Which leads me to conclude that the halfass microwave oven and the sweltering weather are ingredients in a recipe for disaster.

Today's batch was... meh, alright I suppose. A tad too sweet. Make that two tads too sweet. And definitely needed more time in the oven. On the plus side, they were cookies! Trust me, they sure beat the cake-like monstrosities I've rolled over over the years.

I used the ice cream scoop technique. Worked like a charm. Unfortunately,  I think the cookies were a wee bit too big and since I didn't press them down, they came out really thick.

Fresh from the oven

 Thanks to the humidity in Singapore, I'm morbidly afraid of soggy cookies. My solution - air drying them with a fan.

Cookies and milk!

Of course I didn't bust out all that effort for 6 cookies. Taking a leaf from Nigella Lawson, I scooped out all the batter, and put them in the deep freeze for sweet treats whenever I need a little pick me up.

In case anyone is interested, here's the recipe. But I suggest going little on the sugar (like wayyyy lighter, cut the brown sugar in half in fact). And do chill the cookies for 30 minutes before baking to get a better consistency.

Oh, and don't eat too many. Those little monsters are 285 calories a pop. Gaahh.

Taken from AllRecipes, from cook ElizabethBH.

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

 Recipe says it makes 18 large cookies. I had enough batter for 20.