So, as a result of my Pinza Bertoldese and Liebkuchen debaucle of a few days ago, I now have some wisdom to impart regarding baked goods that do not initially turn out as desired. (Do not view this as alegorical relationship advice as well: I stand by my original claim that when dating a diabolical boyfriend, the best approach is to quit while you're not too far behind. Although putting your awful boyfriend in a plastic bag or soaking him in rum might be amusing, it is also morally wrong or at least wildly ineffective.)
Liebkuchen (cookies that were too hard)
Put the cookies in three layers or so in an airtight container. A plastic storage container is what I used, but a metal breadbox or a plastic bag that your loaf of bread or something similar would probably also work. In between the layers put: thinly sliced apple. Why thinly-sliced? Well, originally I used apple sections (about 1/8 of an apple) and some of my cookied became a little soggy. Result? Not perfection, but definitely edible cookies, which is better than what I had two days ago.
Pinza Bertoldese (cakes that were slightly burnt and not sweet enough)
The original recipe called for a glaze made of warm honey mixed with rum. Since the cakes were so bad, I decided to go it one better and made a frosting composed solely of confectioner's sugar and rum. My original frosting was a little thin, being more rum than sugar, so I poured that over the cakes and then made a thicker one, also with rum. The result? Apparently everything tastes better soaked in rum. I would not remake this recipe without gross revisions and then douse it in rum-soaked frosting, but at least now I feel confident enough to gift these cakes without shame, although definitely alongside the other things I made that did NOT turn out awful.
Liebkuchen (cookies that were too hard)
Put the cookies in three layers or so in an airtight container. A plastic storage container is what I used, but a metal breadbox or a plastic bag that your loaf of bread or something similar would probably also work. In between the layers put: thinly sliced apple. Why thinly-sliced? Well, originally I used apple sections (about 1/8 of an apple) and some of my cookied became a little soggy. Result? Not perfection, but definitely edible cookies, which is better than what I had two days ago.
Pinza Bertoldese (cakes that were slightly burnt and not sweet enough)
The original recipe called for a glaze made of warm honey mixed with rum. Since the cakes were so bad, I decided to go it one better and made a frosting composed solely of confectioner's sugar and rum. My original frosting was a little thin, being more rum than sugar, so I poured that over the cakes and then made a thicker one, also with rum. The result? Apparently everything tastes better soaked in rum. I would not remake this recipe without gross revisions and then douse it in rum-soaked frosting, but at least now I feel confident enough to gift these cakes without shame, although definitely alongside the other things I made that did NOT turn out awful.
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