Last night we went on a boat.
(I’ll wait for a minute while you sing the “song“.)
It was a great way to see Pittsburgh’s fireworks from a unique perspective without having to deal with the traffic in and out of downtown. The boat itself was full of friends and family and so. much. food. Like an Independence Day picnic should be, just on the water.
We were asked to bring a dessert, so I decided the easiest thing would be to bust out AB’s Chocolate Chip cookies #10 again. Except we were out of chocolate chips. And I wanted to use agave nectar. And whole wheat flour. And and and. I’m sorry, AB. What I made were fine and well received, even, but they were not at all your cookies. I once again learned my lesson about guerrilla baking. Doesn’t mean I’ll stop doing it though.
For those of you playing along at home, here are the changes I made:
About 3 cups all-purpose flour (more on that later)
1/2 cup whole wheat flour
2/3 cup light brown sugar
2/3 cup amber agave nectar
No chocolate chips, but fresh grated nutmeg, allspice and ginger to taste
It doesn’t sound like much, but there’s a whole lot more liquid in this modification than the original, hence my panic and additional flour. The first batch was thin and smooth.
The second batch had more time to sit, so the dough had the expected thickness and the cookies had a cakier texture.
Both were fine, and were complimented, but I’ll admit to being surprised at how different the texture was from the original recipe. One of these days I’ll stop trying to transfer intuitive cooking skills to baking projects. It doesn’t work. It’s science.
But we loaded the perfectly acceptable cookies into a bag and headed down to the dock behind The Cork Factory around 7pm, just as the heat was becoming slightly more bearable.
Pittsburgh is a fine looking city from the river.
And the fireworks were fun – loud and smokey and close.
Avi went to bed after midnight. Totally worth it.
Nutritional information for one spice cookie, 1/32 of recipe, approximate: 134 calories, 6.2 grams fat, 3.8 grams saturated fat, 28.4mg cholesterol, 2.2mg sodium, 18.7 grams carbohydrates, .5 grams fiber, 9.9 grams sugar, 1.5 grams protein.