Birthday baking…for 42 people!

5 Jun

With only a few days left of classes, the two other class secretaries and I decided to bake for all the summer birthdays and some early fall birthdays in one fell swoop. Between June 1 and September 19, there were forty-two birthdays. Damn.

I made a chocolate cake with raspberry frosting and some chocolate chip cookies. I found the raspberry frosting here, and was intrigued because it used Cool Whip. Sadly, it didn’t spread well and I ended up with a pretty ugly cake. Or it might’ve been because I somehow lost my spatula and was frosting the cake with a butter knife. On a piece of aluminum foil. Well…you gotta use what you’ve got, right? At least it tasted pretty good.

In addition, I also baked chocolate chip cookies. These came out decidedly prettier, but they weren’t “chewy” like the recipe title promised. Don’t get me wrong…they were definitely tasty, but also definitely crunchy. It’s okay Alton Brown. I still love you.

I’d also like to say that I’m insanely jealous of all you food bloggers out there with tons of natural lighting in your kitchens. Mine has a big tree in front of the only tiny window, and my colors are always funky. Grr.

Oh, and here’s the spread of birthday goodness:

Alton Brown’s “The Chewy” Chocolate Chip Cookies
Converted into volume measurements from The Food Network 

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Melt butter in a saucepan (I used a microwave…) and let cool. While you’re waiting, sift together the flour, salt, and baking soda and set aside.

In a stand mixer, combine the butter with both sugars using the paddle attachment. In a separate bowl, whisk together the egg, egg yolk, milk, and vanilla extract. Reduce the mixer speed and pour in the egg mixture. Mix until well-combined.

Add the dry ingredients into the wet in several batches, scraping down the sides of the bowl and the paddle each time. Add in the chocolate chips and mix. Cover and refrigerate for an hour.

Preheat oven to 375 degrees. Drop tablespoon-sized balls of dough onto a cookie sheet about 2 inches apart. Bake for about 12 minutes, until cookies are brown. Makes about 35 normal cookies and one mini one with no chocolate chips in it.

Length of procrastination: 1 hour 30 minutes

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