It’s Not So Bad

toffee

There’s a running joke around here regarding me and cooking. Namely, that I am prone to Aha! moments, especially in the midst of trying a new recipe. And it’s true. Of course, I like to think it’s a funny quirk, you know, like the fact that I track every single thing I buy in my checkbook, or that I hate talking on the phone, even though I love talking. Seriously, I can’t tell you how many times I’ve cracked an egg into a blend of dry ingredients, only to look down and see the directions say not to use the yolk or, I’ve placed a cake in the oven, only to realize I omitted an ingredient. It’s not so bad. I’ve gotten used to adapting and, also, I try very hard to learn from all these mistakes.

Take this recipe, for example: easy homemade toffee made from ingredients you probably have in your pantry. Next time I make it, when the caramel glaze is sinking into the cracker layer in the oven, I won’t be worrying about the burning smell of caramel hitting the oven liner. Instead, I’ll use a rimmed baking sheet (!) that will keep the crackers from spreading and the glaze from leaking. It’s just one of those funny things you learn by doing it wrong the first time.

Read More