Ginger peach rhubarb crisp – check. It was good, although with so many tart flavors, a little metallic tasting. This problem was easily solved by adding some vanilla ice cream on top. Yum! It took a week, but we ate the entire 9×9 tray. (And the entire pint of ice cream.)
And now I’m back to cookies. I have two events this week, so I’m trying two recipes. First I’m using the NY Times adaptation of Jacques Torres. I only have 50% cacao chocolate chips, so I reduced the white sugar a bit. They are currently in the fridge doing their chemistry magic (the recipe calls for the dough to be refrigerated for 24 hours before baking.) I even made a small batch without chips for someone who is allergic to chocolate. The verdict on those will be in tomorrow evening. Tomorrow I will also bake up Alton Brown’s Chewy Recipe. We’ll see which one wins!
For links to both recipes, see previous post form January 8, 2012.