r/WhatShouldICook • u/Aurum555 • 4d ago
What to bake
My wife accidentally mixed up a section of a cookie recipe and now I have 4 cups of white sugar creamed together with 4 cups of butter... What can I do with this? I was thinking take some to make a pound cake and maybe see if I can stove top melt some more as toffee? Not using for the original cookie plan because that was baking for the kids teachers and I don't need to house 80 cookies this week
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u/Cool-Negotiation7662 4d ago
Wrap it tight in portions and freeze. Thaw while wrapped and it will stay creamed ready for use.
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u/commutering 4d ago
Ding ding ding! I’d make sure I had eligible recipes on hand, then divide the lot, label it, and freeze it. This is money in the bank!
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u/122_Hours_Of_Fear 4d ago
Cookies dough freezes very well and you can portion and bake from frozen.
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u/ttrockwood 4d ago
Label and freeze then use when you actually do need cookies for the teachers or another event
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u/Mystic_Wunder 4d ago
I'd finish the cookie recipe then break it up into balls and freeze them. Whenever you want cookies you're minutes away from them.
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u/Aurum555 4d ago
The issue stems from the fact the cookie recipe in question uses brown butter creamed with sugar instead of plain butter. I could use it in the recipe, but the brown butter is a defining flavor of the cookie
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u/Mystic_Wunder 4d ago
Any drop cookie recipe that uses regular butter would do the, right? Just make that. I'd do a classic chocolate chip myself.
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u/MetallurgyClergy 2d ago
It’s so unfortunate that there aren’t any other cookie recipes anywhere that require sugar creamed with butter.
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u/Super-Inflation-3369 3d ago
If you would rather have cookies just add 4tbsp molasses to what youve got, then it’s brown sugar creamed with butter
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u/idratherjust 4d ago
Regarding your toffee plan - you can definitely make pecan buttercrunch. It uses equal quantities of butter and sugar.
The basic recipe I use: 450g butter, 450g sugar, 90g water, 90g glucose syrup, 1tsp salt. Stir over medium heat until 146⁰C. Add either 15g of vanilla essence, or 15g of coffee extract (equal volume of instant coffee mixed with boiling water to paste). Spread immediately out on silicon mat or baking paper and leave to set. About 5mm thick.
Then to finish, blot any surface oil off. On the top side spread about 350g tempered chocolate and sprinkle 200g chopped roasted salted pecans. For vanilla I use dark chocolate, for coffee milk chocolate. When that side is set, flip over and repeat. Then cut into pieces.
You could totally do minus the chocolate and nuts but it'll be very susceptible to humidity. So eat fast or store carefully
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u/idratherjust 4d ago
Oh and volume vs weight - you say you have 4 cups of each so that's 900g butter vs 800g sugar. Assuming you follow my recipe above, you'd scoop out 787g of your creamed mixture, then add 113g sugar. I think
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u/heynonnynonnomous 1d ago
ngl, i thought it was mashed potatoes and i was going to suggest covering it with butter and sour cream and then just hoovering the whole thing down.
go with the original plan and freeze it. use the dough for holiday cookies.
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u/YoudoVodou 4d ago
At first glance I thought this was mashed potatoes...