Sacramental Spring 2022

This Spring (2022 as I write), our family celebrated the reception of three sacraments! Our youngest received First Confession and First Holy Communion. Confession was about two months ago and Communion was in May. We all dressed up for the occasion. 

Us

With Granny and Grandpa

I didn't take any pictures in church but someone did snag a shot of our son at prayer.

Praying by a window

Happily, the church had a photographer come in and I snagged some pictures from his collection.

Receiving from Father Christian

Close up

Back at home we celebrated with extended family by working on a favorite hobby...making cookies!

Cousin, Aunt, and Uncle

First Communion-themed cookies

A banner he made at First Communion retreat

The other big sacrament was my oldest receiving Confirmation. He was asked to be a reader at the Mass, which involved practice beforehand and an excellent job on the day.

The wide shot

Practicing

Practice on the day

Again, I didn't take photos during the Mass but had access to the church photographer's collection.

The actual reading

The liturgical gang

Our church is in the Washington Archdiocese and one of the auxiliary bishops, Mario Dorsonville, came. He did a question-and-answer with the confirmandi, saying that if the young men and women did not know the answers, he would ask their sponsors. The sponsor perked up at this! My son fielded the few questions that came his way quite well.

Checking that they are ready

Being confirmed

It was a blessed event. We had another get together at our house but didn't make cookies or anything like that. It was a Wednesday night so we ordered in Chinese and had some cupcakes that we made earlier in the day. A good time was had by all.

Brownie-filled Cookie Experiment Part IV: The Final Solution?

To find out about the first parts of this project, check out Part I, Part II, and Part III!

For the second attempt at combining cookie dough and brownie mix, we used recipe #2 from the cookies and recipe #1 from the brownies. After having lots of extra brownie mix on the first attempt to create a brownie-filled cookie, we halved the brownie recipe (which called for two eggs, so that was easy).

The mixes in appropriate-sized bowls

Since the sandwich method did not work well last time, we opted for the brownie-mix-filled-cookie-dough-ball method.

Filling

We also made smaller balls, hoping that the cookies would not spread out and become one gigantic, pan-shaped cookie. We still had some brownie mix left over but only enough to fill a small loaf pan.

We also put fewer cookies on each tray

The oven didn't get overfilled either with our new method.

Cookie-brownies with a side of brownies!

The results were a lot more satisfying as they came out of the oven.

Looks great

After they cooled, the cookies were sampled. They came out very delicious and very satisfying. They looked great too. The brownie mix was drier than last time, so that probably stopped the cookie spread. 

Looking good

In the interests of scientific accuracy, we will try this again to make sure the results are repeatable and consistent. We may have to do several batches.

Brownie-Filled Cookie Experiment Part III: Combining the Two

To find out about the first parts of this project, check out Part I and Part II!

For the first batch, we tried cookie recipe #2 from the cookies and recipe #3 from the brownies (found in the linked cookbook). The brownie mix made the most delicious brownies but it is a bit liquidy.

Two doughs

The mixing of the individual recipes was easy, but combining was a little trickier. We tried two methods.

First, we made sandwiches. We had two layers of cookie dough with some brownie dough in between. They did not look very neat on the cookie sheet, a bad portent.

Two sides

Adding brownie mix

Finished, uncooked product

Tray of samples

They went in the oven as we started on the second method. For this, we made hollow cookie dough balls and filled them with brownie mix. These were more satisfactory looking, though my daughter's results looked much better than mine on the cookie sheet. Her's were smaller.

Cap and bowl

Filled

Not my neatest work

Size differences! And beauty differences!

These went into the oven on the bottom rack.

Cooking the cookies

The first cookies did not look quite done, so we extended for five minutes over the thirteen original minutes. We gave them another three minute extension and then took them out of the oven to cool.

Finished product

So they did not turn out brownie-filled, more like half and halfs. They tasted good but weren't what we were shooting for.

The second set of cookies also got some extra baking time. With the open space, we put the remaining brownie mix in an 8x8 pan to cook (rather than save it for a later batch of cookies). The pure brownies went on the top rack while the other cookies finished on the bottom.

Finished product

The second cookies looked a lot better. Obviously we need a bigger cookie sheet or fewer cookies or smaller cookie balls. They kept their cookie appearance. The cookies didn't get the height we wanted, so some still had their brownie showing.

Side view

Internal side view

These cookies tasted great and were satisfying. We want to try again with a different combination, which will be posted soon!

Brownie-filled Cookie Experiment Part II: Brownie Recipes

To find out about the first part of this project, check out Part I!

After making a variety of cookie recipes for our brownie-filled cookie experiment, we switched over to brownie recipes to see if one would make a good candidate for stuffing inside some cookie dough and baking for an ultimate dessert treat.

The first recipe we tried was from a website that promised "Rich chocolate chewy brownies, not cakey at all!" The description is optimal for what we want to do, so we went in with high hopes. Also, the recipe is very simple and involves no refrigeration (which we found a bit annoying with the chocolate chip cookies). Once we were done mixing the dough, it was very dry.

Brownie dough, not brownie mix

The one finicky thing in the recipe is lining the 9 by 13 inch pan with greased parchment paper. To my untrained experience, that sounds redundant. Either you grease the pan or use parchment paper, right? My other cooking principle kicked in--Do not improvise on a recipe the first time you make it. Sometimes adaptations are necessary, like the fact that we only had one and half teaspoons of vanilla at home, not two. We thought it was close enough for this recipe, or at least we were too lazy to run to the store for half a teaspoon of vanilla.

We put the dough in the pan and thought it looked awfully close to already cooked.

Pan of raw brownie mix

Pan of baked brownies

We definitely did not skip the baking part, though if this one makes it to the brownie-filled cookie round, we will use the raw brownie dough with a cookie-dough wrapping.

The brownies came out very well. They were very thin and very chewy, almost like fudge.

The recipe for the second set of brownies came from this website. The recipe was nicely unfussy except for the whole "grease and flour the pan" routine which I am not used to. It did make brownie removal easy. Mixing up the dough was also easy. This dough was much wetter than the first recipe.

This photo brought to you by Black & Decker

In the oven to bake

The results looked great. By "great" I mean "cooked."

Those are not all toothpick holes

This recipe calls for homemade frosting. Those ingredients turned out the exact opposite of the batter--they were very dry, still powdery. We added drops of water until we had a more frosting-like consistency.

This photo brought to you by Pringles

We won't use the frosting on the final project (frosted-brownie-filled cookies?) but thought we should follow the recipe. After the addition, we were back to the raw look from the first brownie recipe.

Regression!

The brownies tasted great and were thin enough to be good candidates for the final project.

The third recipe was from a very finicky cookbook that we used for the chocolate chip cookies. The recipe is one of those with volume and weight measurements (imperial and metric) which I don't particularly mind. The recipe also includes premium ingredients and premium tools, like cake strips. We don't have cake strips and are not going to buy them for one recipe! So we did not exactly follow directions on this one, though we did by some premium ingredients (a couple of them were on sale!).

That's a lot of sugar

Mixing up the batter was not too difficult. This recipe also called for greased parchment paper to aid removal from the pan. We did a much less professional job cutting the paper so it stuck out more.

Raw brownies

The brownies cooked well, though at 300 degrees it took an hour to bake. We took them out a little early since we didn't have the cake strips.

Cooked brownies

These were thin and tasty, another strong candidate.

The final recipe was from The International Chocolate Cookbook and called for foil as the pan liner. Otherwise, the recipe was fairly simple and easy to execute. The batter came out nicely though it might have been too liquidy for the final project.

Raw dough #4

The final product was a little underdone and, while tasty, is not as good as the others above.

No brownie is all bad

We planned ahead this time and had samples of the earlier brownies for a "taste off" with the whole family. The final victor was #3 though #1 is the backup.

I hope you are looking forward to the next stage--integration!

Brownie-filled Cookie Experiment Part I: Cookie Recipes

The grocery store cookie aisle is full of all sorts of amazing (and horrifying) combinations of classic cookies. Oreos come with a variety of filling flavors: mint, peanut butter, birthday cake, carrot cake, etc. Chocolate chip cookies have all sorts of good additives like nuts, M&Ms, peanuts, peanut butter, peanut butter cups, etc. One particular cookie was a favorite of our kids: Chewy Chips Ahoy with Fudge Brownie inside. I decided we should try to recreate them at home as a summer project. Like any proper project, it got the whiteboard treatment:

What's worse, the handwriting or the lighting? Be honest, this is for posterity...

Each of us had to find a chocolate chip cookie recipe and a brownie recipe. First, we would make each separately and judge which would go together best. We figured we need a cookie dough that can hold the brownie mix inside. The brownie mix would have to be thicker so as not to spread around if it leaks out of the cookie dough ball. Maybe we should pre-cook the brownie part? Or partially cook it? There were a lot of questions but a clear first step: make a lot of chocolate chip cookies.

The first chocolate chip cookie recipe from BakeWise by Shirley Corriher yielded delicious cookies that may not be the best for this project. Part of the problem was leaving out an ingredient. The recipe calls for taking pecans and turning them via food processor into flour (not butter--don't overchop them!) and adding that during dough creation. The addition would have added more volume to the cookies but the chef does not like pecans so they got dropped. 

Dough sans nuts

We had to refrigerate the dough overnight after giving it a cylindrical shape. We made the dough round like a log and wrapped it as well as we could with plastic wrap. The idea was to cut cookie-sized chunks off the dough the next day. So the dough seemed like it would be thick enough to have a fudge brownie mix center. We didn't achieve the most round or shapely of results.

Logs, huh?

Even with all the hassle and changes, the recipe still turned out well if a little thin. The cookies were tasty but probably won't hold the brownie inside. Maybe they'd make a bullseye cookie/brownie combo?

Finished product

The second recipe (from this website) was much more satisfactory on the thickness if somewhat equivalent in flavor. The recipe called less refrigeration though they do say the dough could go for three or four days of refrigeration. The cookies came out well and could be a candidate for the final cookie dough.

Finished product

The third recipe (from this website) also resulted in thick chocolate chip cookies and could also be a contender. The at-least-a-day refrigeration requirement also resulted in nicely flavored cookies though scooping the dough into balls after refrigeration was tough. We tried just using our hands but that was very messy and maybe warmed up the dough too much? 

Hand-fashioned dough balls

Finished product

The fourth recipe (from this website) only required ten minutes of refrigeration, though the cookie dough was supposed to be separated into doughballs before going in the fridge. The recipe recommended using a 2-3 tablespoon scoop, which we did. The cookies came out gigantic. And flat. So the recipe tasted great but probably won't be good for stuffing.

We kept some notes (i.e., I wrote this blog post) and then moved on to testing the brownie recipes, which will show up soon in their own post.