I think it was just a simple misunderstanding.
#Butter crunch cookies toffee full#
Cake shows are funny and kind of weird, but they’re full of really great people who just want to make beautiful things. I also wouldn’t have used “cutthroat” to describe them. I’ve demonstrated and taught at them, but I’m not a competitor. (30 second rant: (1)When you read the piece, please know that I don’t compete in cutthroat cake shows. That’s the story of how my big Irish melon ended up in The NY Times. How can I be expected to seamlessly move into recipe writing and tutorial development without a little warm up? I’m not a machine! I was being funny, but you have to admit the analogy holds up.
#Butter crunch cookies toffee professional#
I told her that I’m just liked a professional athlete. You know, move some things around and try to fit the them into my schedule.Īctually, I tried to not sound like a puppy on a sugar high and said yes, that would be great. She asked if she could call me for an interview and if someone could come to my house to take a picture of me for the piece. She wrote back saying that she added the toffee to a Kitchen Sink Cookie recipe she had been working on for the Times and “everyone LOVED it.” SHE. Would she even have time to make the cookies? Would I ever hear from her again? What if weeks go by and I don’t hear back? Should I just assume she didn’t like them? OMG, what if she hates them and I’ve sullied one of the greatest professional moments of her life?!?įortunately, I’m pretty sure the cookies didn’t ruin her life. I wondered all weekend what kinds of things one does to celebrate winning such a prestigious award. I’m confident to the point of cocky in that toffee recipe. If I have tasted anything delicious in my life it is these cookies. Were there too many commas? Not enough? (I have severe comma anxiety, FYI.) Finally, I decided it didn’t matter. I then obsessed over the recipe and went through it with a fine tooth comb. That is the exact point I started to panic. I call them “my toffee cookies”, but they are officially Brown Sugar Butter Crunch Cookies. Come again? She also wanted to learn more about the toffee cookies that I mentioned were my go-to procrastibaking recipe. I didn’t truly believe that I would be interviewed by the NY Times, so I wrote silly things that made me chuckle and hit send. Of all the things, this is the thing?) Of course, I emailed her back. I should email her if I wanted to be interviewed. She was doing a story on procrastibaking. I finished writing the book (on time, THANK YOU VERY MUCH) and life moved on.Ībout a month ago I got a direct message on Instagram from Julia Moskin, long-time NY Times food staff reporter. I had fresh blueberries! Can you blame me? I posted a picture of said baked goods and tagged it #procrastibaking.
Instead of doing what I needed to be doing I decided to make scones and a giant donut. Here’s the story: Two years ago I was in the middle of writing recipes for my book, Erin Bakes Cake. I’m also eating a Brown Sugar Butter Crunch Cookie.
Just in case you were wondering, I am laughing as I write this. That bad habit of mine just landed me in The NY Times.
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