Baking Can Be Discouraging

Even when you think you’ve got it nailed, even when you are sure you can get it right, things happen.
The other day, I thought I had rugelach down. I produced these. They looked perfect and they tasted perfect.


Then this morning I made more rugelach. Granted, the filling was slightly, slightly different. But I used the exact same technique and this is what happened.


The good news is twofold. One: the burnt chocolate filling smells and tastes great. Two: no one in my family will mind eating these.
The bad news is, the failure means I had to come up with something else to bake, fast, to mail to people this week. Fortunately, I was able to put together the Chocolate Crunch Shortbread from last weekend’s Wall Street Journal, and I’ve baked them, and they came out of the oven looking the way they’re supposed to. So I can wrap and ship this afternoon, once they’ve cooled.
I think I’ll stop baking for a couple of days. I think I need a break.


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