The Bell Kitchen

“It’s too sweet!” he shrilly chirped from the couch from under a paisley-clad duvet. “What? What do you mean? A cookie is supposed to be sweet! That is the point!” I retorted, disagreeing proudly from my kitchen. “You don’t get it. European sugar is much sweeter than American sugar. Use less.” He grumbled (yet oddly finished not 1, not 2, but 4 cookies within an hour). Quelle horreur, rolling my eyes.. oh well, tant pis!

 

That batch of oatmeal raisin cookies was about 6 months ago. To be honest, I never was much of a baker nor am a man of the dessert aisle. I can pass donuts and danishes as easily as I can pass the fish selection (yes, fish and I called it quits back when I was 7 years-old – long story) yet I am trying more sweets these days, a diversification you could say. Savory on the other hand is much more of a devilish temptation that I seldom resist. From fondues to satay to steamed dumplings, I am the “do you want to split an appetizer?” guy. I have spent most of the last year focusing more on savory, protein, and perfecting my sauces than I have on baking desserts. Anyone remember my Mousse au Chocolat story? Some could think that is peculiar seeing that I hail from quite a talented family of bakers whose maiden names most likely were “Meringue”.

Identifying yet another place to grow I knew on Sunday afternoon that I not only had the time to bake but I really, and I mean really, wanted something sweet. With this part-time healthy living overhaul I actually found myself daydreaming on a 10k run about a carrot cake. Chilled carrot cake with cream cheese frosting, a touch of lime, walnuts, and the perfect amount of moisture. Yum! But that afternoon I set out to satisfy my sweet tooth and to challenge myself to re-bake those oatmeal raisin cookies! I cut back on the sugar, extract, and salt that I once tried and came up with my own recipe. I know there are many substitutions these days but I still want my cookie to taste like a cookie so if that means butter, so be it. Everything in moderation, friends!

 

Kitchen test: Whether or not European sugar is sweeter than American sugar needs to go through an A/B testing of sorts but that is yet to be conducted. (Google search) Until then, enjoy this recipe that I created that has the two of us addicted to these amazing oatmeal raising cookies. Perfect to share on the couch after a long day at work or enjoying with a morning cup of joe.

 

So how did I do? “Much better!” the husband exclaimed Sunday night from the couch. “Alright, Adam, getting better,” I thought. That moment of culinary satisfaction was soon trembled by a following remark, “but it still could be less sweet.” Gah! But I love him anyway. He will just have to endure! 

 

You tell me! Do you agree with me or the husband?!

 

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