December 10th, 11th, and 12th
Dec. 12th, 2020 07:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lizzybuffy2008I am woefully behind, but it is treat making time of year...
10 Of the four personality temperaments based on the ancient Greek humors—sanguine, phlegmatic, choleric, and melancholic, which one best describes you?
I had to look them up for definitions and based on the couple that I found, I think I would fall somewhere between choleric and sanguine. I am ambitious, passionate, good at planning and problem solving, confident, usually right, outgoing, optimistic, but also aggressive, impatient, and sometimes tactless.
11 If you could live in any TV show, which one would you choose?
In some ways, I would like to be Mrs, Maisel (the clothes, but not the attitudes toward women,) The Big Bang Theory (I am not in their league with intelligence, but it can be fun to be around,) Bewitched (as long as I was Samantha and my husband was my husband.)
12 What’s your favorite holiday cookie? (Post the recipe?)
I change from year to year, but I really like shortbread even though I do not make it much. What I do make every year and give away (to everyone's delight) are Chewy Chocolate Cookies:
⅓ cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for coating
1 ½ cups unbleached all-purpose flour (7 1/2 ounces)
¾ cup Dutch-processed cocoa powder
½ teaspoon baking soda
⅜ teaspoon table salt
½ cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened (70 degrees)
⅓ cup packed dark brown sugar (about 2 1/2 ounces)
4 ounces bittersweet chocolate, chopped into 1/2-inch pieces
INSTRUCTIONS
1
Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
2
In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
3
Divide dough into 16 equal portions; roll between hands into balls about 1½ inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of dough balls.
4
Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
5
Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
10 Of the four personality temperaments based on the ancient Greek humors—sanguine, phlegmatic, choleric, and melancholic, which one best describes you?
I had to look them up for definitions and based on the couple that I found, I think I would fall somewhere between choleric and sanguine. I am ambitious, passionate, good at planning and problem solving, confident, usually right, outgoing, optimistic, but also aggressive, impatient, and sometimes tactless.
11 If you could live in any TV show, which one would you choose?
In some ways, I would like to be Mrs, Maisel (the clothes, but not the attitudes toward women,) The Big Bang Theory (I am not in their league with intelligence, but it can be fun to be around,) Bewitched (as long as I was Samantha and my husband was my husband.)
12 What’s your favorite holiday cookie? (Post the recipe?)
I change from year to year, but I really like shortbread even though I do not make it much. What I do make every year and give away (to everyone's delight) are Chewy Chocolate Cookies:
⅓ cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for coating
1 ½ cups unbleached all-purpose flour (7 1/2 ounces)
¾ cup Dutch-processed cocoa powder
½ teaspoon baking soda
⅜ teaspoon table salt
½ cup dark corn syrup
1 large egg white
1 teaspoon vanilla extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened (70 degrees)
⅓ cup packed dark brown sugar (about 2 1/2 ounces)
4 ounces bittersweet chocolate, chopped into 1/2-inch pieces
INSTRUCTIONS
1
Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
2
In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
3
Divide dough into 16 equal portions; roll between hands into balls about 1½ inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of dough balls.
4
Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
5
Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
