Today’s baking is done and – I think – successfully. The cranberry coffee cake? Just fine. Nice cake, good texture, not too sweet, with the cranberries for a bit of tart to offset the sweetness of the brown sugar and cinnamon topping. Of course we had to test it – can’t run the risk of serving something that doesn’t measure up, now can we?
Then there are the Berger-type cookies. The first phase seemed to go well, Made the chocolate topping and left it to cool to room temperature while I made the cookies. Everything looked the way it should. Then when the cookies were completely cooled, I did the dip-and-swirl to get a base layer of chocolate followed by a slathering of more chocolate on top with a small spatula. They are shiny and looking good…and when it was done a I had a finger-licking good time!
But did the Berger-type cookies succeed? As of now they are still setting up. If the chocolate solidifies then all will be fine. I’ve put a couple of them in the fridge to see if that helps; if they don’t set up it will be quite a challenge transporting them much less eating them. We’ll just have to be patient (ha!) and see.