Oobleck

I have been on Spring Break this past week! And, you all know what that means: travelling, bathing on foreign beaches, writing in the sun to my heart’s content…

IT'S NOT ENTIRELY OUT OF THE REALM OF POSSIBILITY -.-!

Okay, so I remained in New York City… And I caught a cold. I was taking Sudafed the entire week. Also, the charger port in my phone stopped working. So I had to go get a new one…

RIGHT!?

HOWEVER, fear not, fair readers! My time off was not in vain. I was able to see friends who I haven’t spent time with in months. I could stay up late and sleep late without worrying about being exhausted the next day (although I was…) I even started watching The Walking Dead! But all of these instances, while life-affirming, are secondary to the FRACKTON of baking I’ve been doing, which is what this blog post is really about.

Is that sarcasm, I detect?

So I’ve taken on seven baking projects in the last four days. Most of them were on commission (people must have their Easter treats!) And some of them were…on commission. Still, I do love baking, so I look at it as time well spent. I made three batches of my Meringue Cloud cookies (they’ve actually adopted the name Meringue Grenades due to the fact that biting into them…can be lethal!)

Of course, I then made rolled sugar cookie dough and used cookie cutters to make little Easter bunnies and Spring flowers and roses and daffy-dills.

I WAS BEING CUTE -____- ! 

Chocolate chip cookies were thrown into the mix, as well as Easter Vanilla cupcakes.

Yumyumyum!

Oh, and of course I can’t forget the scones! I made Maple-Walnut scones (recipe from the Flour cookbook) for the second time, but in this attempt something was different. Picture this: I had just put the scones in the oven and got to work making the maple glaze. It’s a simple enough recipe – Confectioners sugar, vanilla, and water. That’s it. So I poured the recommended amount of ingredients into a bowl and started beating them together. Too stiff. I added more water. Stiff again. I kneaded it together with my fingers. Mixed together, but still very stiff. Confused, I finally picked up a piece of the frosting and watched in awe as the stiff glaze in my hands started oozing out as if it had a liquid texture. I curled my hand around it, and it became stiff again. Here’s what was going on:

Sidenote: This meme sums up how I feel about that video:  

It was the coolest thing I’d seen in a long while. How could simple confectioners sugar, vanilla, and water make that?

Of course, about a day later it hit me that the confectioners sugar I put in the maple glaze was actually cornstarch. Oops. It still tasted good.  

EDIT: Add-in - I'll have you know that MY scones are Xiao approved. Told you they were good.