The Cookiethon

In all my eleven years that I've been going to OKAA, not one assignment have I ever been given that exceeded this one in how much I enjoyed it. I got to taste cookies. Lots of cookies. I get a grade for tasting cookies. If that isn't paradise, it comes pretty close.

RECIPE #1: Brown Sugar
  This one actually was hardly any different than the original, unchanged recipe aside from the colour. It was maybe a bit more buttery, though that could be an effect of an inconsistency of the amounts of the other ingredients. It was about the same amount of work to make and roll out.

RECIPE #2: 1/2 Applesauce, 1/2 Egg
  This was by far the best recipe in my opinion. In both dough and cookie form it had a delightful apple-y flavour, and we managed to not burn them all. It was a bit stickier than the original recipe, as well, and strangely enough tasted more of applesauce than the cookie that were made with all applesauce and no eggs!

RECIPE #3: Soft Margarine
  Margarine is evil. These cookies, though still tasting okay, were the least desirable of any of the recipes. They were extremely oily and crumbly as dough, so much so that it was impossible to use cookiecutters on them, and retained some of the plastic flavour of margarine when they were baked.

RECIPE #4: Whole Wheat Flour
  This one I didn't aid in the making, so any of the pre-baking process is a mystery to me. I do know they were delicious and had a delightful nutty flavour, not quite what one would expect. They were a bit darker and less homogenous-looking than the other cookies.

RECIPE #5: 1/2 Splenda, Half Sugar
  These ones were not that great. Apparently in dough form they were extremely sticky and therefore hard to roll out. They tasted okay, but they didn't compare to the other cookies.

RECIPE #6: Applesauce
  This one, surprisingly, did not particularly taste of applesauce. It tasted more or less the same as the unchanged recipe. According to it's bakers the dough was extremely sticky and had to be combined with extra flour in order to roll it out.

We are the Gnocchi. We will add your technological and gastronomical distinctiveness to our own. Resistance is futile. Prepare to be assimilated.

Gnocchi. Gnocchi gnocchi gnocchi. You'd think that something pronounced like "Nokey" would have a spelling that would make sense. Anyway, we made gnocchi and tomato sauce for this assignment a week or two ago. Seeing as there's really nothing to compare between the two recipes, let us take a closer look at them.

Recipe #1: Potato Gnocchi
  Tasty. Quick and easy to make. Exactly three commonly found ingredients. I don't really see why I need to go more in-depth about the virtues of this recipe, but I will anyway. We made it with flour, mashed potatoes and an egg. It took about five minutes to thoroughly mix it up and another ten to shape the noodles. Then about three minutes to cook it. It tasted wonderful (A little gummy, but only because I made the noodles too thick) I will definitely make this again- My mother has already commissioned me to make a batch for Pot Luck on Sunday.

Recipe #2: Tomato Sauce
  Yes! More stuff with tomato sauce. This time it was a companion dish to pasta, rather than grilled cheese sandwiches. It was made basically the same as the gourmet sandwich recipe, with a few different ingredients and procedures (I can't remember exactly, but it turned out much thicker.) It tasted about the same, too. Very nice. I want to try this recipe with an alfredo sauce instead of tomato sauce one day.