When the Cookie Crumbles, Eat it with Spilled Milk

As the Farmer's Market is on my doorstep, I am getting a little bit nervous. I've never had the knack of making my baked goods look good. And it's especially difficult now because I use 100% whole wheat. (The only exception is the sandwich bread for my family I always make it completely whole wheat, but for market day I'm trying half all-purpose and whole wheat).

Whole Wheat = Ugly Bake

My plan is to utilize baskets and twine and whatever I can find to compensate for the BLAH looking baked goods. They really are tasty though! My sister helped me find a great recipe for whole wheat chocolate chip cookies. This recipe is seriously very good. I needed to play around with the texture though because I halved it and used all whole wheat. The first time I used possibly one too many eggs and not enough flour and this is what it looked like. 





I wasn't too disappointed but I didn't have enough ingredients to really mess around so I remade the recipe kneading flour into like bread and using two eggs instead of three. They turned out perfectly!
Well I had a thought to shove the cookie crumbs into little jars I found in the back store room and call them "ice cream toppings." I used three jars for that and one for leftovers.

Now to the market Miss Piggy shall go!

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