They're closer, but still not there. At least I can see France from here, even if I'm not in the right region. If you've tasted (and loved) one of these from Pepperidge Farm more recently than I have, maybe you could take a shot at this recipe and tell me just what is missing.The Not Quite Right Bordeaux Cookies
1/3 cup margarine
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla
2 tsp molasses
1 Tbsp maple syrup
1/4 tsp salt
1/2 tsp cornstarch
1 3/4 cup flour (dip and level)
1/4 cup soymilk
Cream margarine and sugars. Add vanilla, molasses and syrup. Mix, then add the dry ingredients and soymilk (in two different pours). Mix. Roll into a tube-like shape in wax paper and place in freezer for 15 minutes. Slice into 1/8 inch slices, place on parchment lined cookie sheets and bake at 450 for about 8 minutes. Leave on cookie sheet for a couple of minutes, then place on cooling rack. They will continue to crisp until cool.
That cornstarch? I'm not sure why I added it. It just seemed like a good idea at the time and it always made the playdough recipe more fun so I thought it might be more fun in these cookies, too.
The surface of these looks less right than the first attempt, the shape is better and the texture and flavor are improved. If I try them again, I think I'd go all white sugar and up the molasses and maple syrup.
I'd love any suggestions from more experienced cookie bakers!
I was a little disappointed with the way they came out, so thought I'd lift my spirits with soup. This time it is the Black Bean and Vegetable Soup from Veganomicon. I consider myself a black bean soup expert... at tasting it, not making it. I almost always order it if it is on a menu or is a special, unless it is one of those lovely 100 degree and humid days. Without a doubt, this is the best black bean soup. I cheated and used canned beans and it was still unbelievable. Just the right spice. Not only does it taste incredible, but it's easy, too.The cornbread recipe I usually use is this one. Yummy, especially in a cast iron skillet.
Since I haven't posted a picture of this amazing BBQ Seitan Sandwich with Crispy Coleslaw yet,
here it is. I admit, the idea of coleslaw on a sandwich sounded a little (OK, a lot) weird to me...but we loved it. Then again, it was seitan (my favorite protein!) and bbq sauce and coleslaw (all on a whole wheat bun), so how could we not? I confess: I almost served the coleslaw on the side instead of on the bun. I'm glad it I didn't.Thanks, Isa and Terry! You make meal times so much fun (sung to the tune of Mr. Bubble).
3 comments:
Maybe we can join forces and beat this mystery! How exactly was the texture different? Did you start with a recipe, or create this on your own?
I would suggest leaving out the soymilk and replacing the liquid with more butter and less flour, for starters.
We can do this!
Once we settle down, I'll have my mother compare these cookies to the pepperidge farm ones if you want. Good luck!
So cool that you are attempting to veganize Pepperidge farm cookies!
Oh, and we just had our first snow here too, so winter is here for us. For real.
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