As promised, here’s a report on the development of Dragon Cookie #2: The Sweet Potato Caper.
With great excitement, I gather the ingredients, looked for similar recipes to the one in my mind … and fired up the oven. The result: tasty but flat, pancake-like non-cookies. So disappointing but also quite exciting.
I pulled out my copy of How Baking Works and looked for an explanation of how this resulted in nothing like a cookie. For better or for worse, the process of baking still calls for some luck and guesswork. So, the following is a good ol’ S.W.A.G.*
Who doesn’t love coconut? Well, I added coconut cream and coconut milk into the recipe and I think the high level of fat, it’s moisture level and low melting temperature reduced the ability of the mixture to build structure.
I anticipated this challenge and added an extra egg for more structure: eggwhites for the structure and egg yolk as an emulsifier. Ahhhh, but the egg made for a fluffier texture.
The answer for the next experiment is to take out the extra egg because the cake-like texture eclipsed all possibilities of having a cookie.
What about the coconut cream? The butter could be reduced in order to make room for the coconut. However, the coconut flavor was completely missing from the final product. So, the answer is to leave the coconut out of future recipes. Easy.
Saturday I mixed up enough batter to make 15 cookies. Baked 6 small ones and determined, I’ve got some pretty damned good muffin batter. At least for now, however, we’re still Dragon Cookies, not Dragon Desserts.
Any of my nearby Chicago friends are welcome to come over and try one of these mini-muffins. The lovely capsaicin of the ghost peppers and habaneros are present. The sweet potato flavor is subtle. And the muffin isn’t over-sweet. It’s as delightful as you can expect a true dragon to be.
Now … back to baking cookies!
*S.W.A.G.: Scientific Wild-Assed Guess