baking and cooking

This morning a few Quotarians held a baking class with the Cool Cats for Sweetest Day. We broke down into two groups; one group made Cinnamon Brownies and Oreo Truffles and the other group made Apple Crisp, Rice Krispy Treats and Chocolate Scotcheroos (Rice Krispy Treats with chocolate & butterscotch topping). We had a lot of fun and lots of yummy treats.

When I got home I made Apple Turnovers (for Gary).

This is what I've learned: I do not like cooking with cornstarch. Check out this website. I've tried to learn what I'm doing wrong... but truthfully, I'm about to give up.

I made a second attempt at the chocolate pudding the other day.

It's still not pudding.

And then today, the apple turnover filling wasn't very thick. So I googled "tips on using cornstarch" and found the above website.

Huh?

So, what am I doing wrong?

Apparently everything.

I give up. Cornstarch 2, Emily 0

my apologies to Bill Cosby

I tried to make pudding.

Not Jello pudding, or even pudding with gelatin.

Nope, this was homemade, from scratch pudding.

It was supposed to be.

Instead it turned into a delicious chocolate sauce for vanilla ice cream.

I'm not sure where it went wrong. But in the end all that matters is that after chilling for six hours (two was the recipe minimum) it was still in liquid form. Quite a liquid form with not solidity at all.

Greg said it was, "tasty".

As Dave describes it, "free-flowing".

Bill called it, "not a colloid".

Jello is definitely onto something...