So, to give our esteemed yeah right a week off of these Sunday Gravy posts, I have the unenviable task of trying to fill those mixing bowls, sheet pans, measuring cup, fuck, not sure which one, if any, works. And i think this is,like, year 7 of him doing the Sunday Gravy, which is fucking insane, when you think about how many recipes that is. Most of us just type and post, but all the Sunday Gravy posts need shopping, prep work, actual cooking and then a zillion pics along the way before you can even type.  I figure yr is at least a week ahead with planning and documenting these posts.  So, hope that yr is enjoying whatever random weekend he was able to be off.

As I mentioned ages ago in a few threads, my work, to try to “boost morale”, had a “Nailed it” competition, so today I’m gonna document what I did for it.

The theme was spring, and this is the thing we are to try to re-create.  Note that when signing up for this competition, we had no idea of what we were going to have to make

So here we go, baking we will goooooo

2 sticks or 1 cup of butter
2 ounces granulated sugar *
8 ounces light brown sugar *
1 large egg
1 large egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract (use the good stuff)

First melt the butter over low heat and then let cool a bit

next get out your stand mixer and pour the melted butter and add both the sugars on top.  We’re gonna cream them together for a few minutes at medium speed using the paddle attachment. You could do this with a hand mixer as well. I just like the toys in the kitchen.

Wait until the mixture gets lighter in colour, some where between 2 and 5 minutes

(bonus toe pic)
note how much lighter in colour the batter is.

next add in the egg, egg yolk, the milk and vanilla and mix until combined.

While the butter and sugar are mixing, measure out

12 ounces bread flour*
1 teaspoon kosher salt
1 teaspoon baking soda

and then sift them together

With the mixer on low mix in the flour mixture in three parts, waiting until most of the previous part has been incorporated.  You’ll prob need to scrape down the bowl during this step.

Next add 2 cups of semisweet chocolate chips.  I usually add more, as I measure with my heart.

Batter dripping action shot.

This now gets put into the fridge to cool down, for at least an hour.  I’ve done overnight with no issues.

While waiting for the batter to cool, I’m gonna start on the icing.

Add some colour to make the icing pop.

Once the batter has cooled, portion out into 1.5 oz balls*

now place 8 at a time per sheet into a 375 Degree oven for 16 minutes, turning once to ensure even doneness.  Also as yr had mentioned many times, use parchment paper here for some non-stick goodness.

Once done let cool

Next we need to create the base

now ice the sides

next ice the top

And done

I think I. nailed. it.  However, I did not win or even place.  The lady that did made almost the same cake.  WTAF.  I also was not last in voting, also a WTAF. I think i would have done better if they saw more than just the last picture.

As the title and above pictures hinted, I made cookies instead of a cake as I’ve never done a cake, and have zero experience in icing a cake.  These are Alton Brown’s Chewy chocolate chip cookies and are fucking phenomenal. There are a buncha places when we are being social with friends that the price of entry for me is a batch or two of these cookies.  There’s also a gluten free version of them that is just as good as the original. For the gluten free version, the Xantam gum is just a protien to replace the one that is not in the rice flour. For those in Canada, I got mine at Bulk Barn. I’ve read that these are great out of the freezer once baked, but haven’t tried that as they are sooo good as they are.

Sunday Gravy will return next week with hopefully less shenanigans and less actual colouring that what you just witnessed.

*measured by weight and not volume