Oooh, since you're talking about oatmeal, maybe one of you can answer a baking-with-oats question! I want to make some oat muffins (prolly using this recipe, but substituting other dried fruit for the raisins), but we don't have any milk in the house. Heavy cream, yes. Milk, no. Could I just dilute the cream with water? Or will that do something wonky during the baking?
Cordelia ,'You're Welcome'
Spike's Bitches 34: They're All Slime and Antlers
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risque (and frisque), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Jilli, that's totally what I'd do, but I have no idea if it would do something wonky. It would become one of my many culinary experiments.
You could just add the cream as-is and (I think) all it will do is make your cookies taste richer.
You could just add the cream as-is and (I think) all it will do is make your cookies taste richer.
Oh, it would do that, and be very yummy. But oh-so bad for us, and I'm trying to at least wave in the direction of healthy muffin baking.
You could cut down on whatever other shortening is in there. You can substitute butter fat.
I am making brownies now. I blame you all. And the angered weather gods who have made the outside cold and white.
Damn. Now I want brownies. Or muffins. Or potatoes. Or oatmeal.
Jilli, you should be able to do that without a problem. I do that kind of thing all the time.
Oh, and in semi-related news, it can snow here now. I just bought snow boots at the end-of-the-season (what?) sale at Sketchers.
Come here! I have things heating slowly on the stove right now but I should have achieved brownie goodness in about an hour.
And once it hits 5? Snowtini. I have a miniture Tanq 10 and I'm not afraid to sip it over snow. Because I don't have ice.
The weather gods are forcing me to eat and drink!