I just came back from a week at Lake Tahoe. The weather was beautiful, the water was clear, and the company delightful.
It was a perfect vacation of reading, hiking, water skiing, relaxing, and eating. While I was there I took my first foray into high altitude baking and whipped up a batch of ginger snaps and a double batch of chocolate chip cookies. I didn’t change the chocolate chip recipe at all, but I did reduce the baking soda in the ginger snaps to 3 tsp.
At one point there were 18 of us in the cabin and we managed to devour upwards of 300 cookies in a day and a half. I feel like I should be concerned about this mass consumption, but instead I’m impressed. Who says cookies can’t be eaten for breakfast? (Well, me, but that’s a different story.)
We had a couple of visits from the friendly neighborhood bears who must have known we were having too much fun and eating too many cookies. Sadly I slept through the excitement so I didn’t get to see them. I did wake up at 5 AM the first night I was there to the sounds of what surely was a large woodland creature rifling through my suitcase. However, by the time I managed to get this guy to protect me from the vicious beast, he had escaped while returning all of my stuff to its appropriate place. Turns out those Lake Tahoe animals are quite polite.
Alas, vacation cannot last forever. We’ve returned back to our regularly scheduled lives which means late night baking is back. Tuesday night, me and some blueberries spent some quality time together. It was magical. A post is soon to follow.
Comments
Pingback: Blueberry Cobbler » simmiecakes
Having been one of the consumers of said 300 cookies, they were most delightful, tasty and yegads……! 300??????????? I had no idea! All I knew is we wanted MORE! 300 ran waaaay too short of the clear demand. That didn’t even include the bears!
300 cookies for 18 people? wow, that is impressive.
maybe without the extra baking soda your gingersnaps are more like my flat saucer ones 🙂
Interestingly enough, you actually need less baking soda at higher elevations. I don’t have too much experience with high altitude baking though, but it seems like it’s quite variable. The decreased baking soda worked perfectly!