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Contemplating a crazy thing...
I am afraid to buy myself a bottle of velvet. I have an imp, courtesy of ... I forget. Some kind person from the community who slipped it in as an extra in a swap. It is... delicious. I posted a review on the forum after I first got it, and I said then that wearing it makes me want to gnaw my arm off at the wrist. It smells so... good. I even licked it. It does not taste like it smells.
I wanted a comforting scent today, though, since I had to do marking, which always makes me dispair for humanity, so I daubed some on. It is so heavenly.... but again, I really want to eat it!
So... I'm gonna. I'm gonna do it. Tonight, I am going to bake some chocolate shortbread. And I'm going to put some Velvet in it. I'll keep you updated as to how it tastes, if it makes me ill, etc... ;)
ETA: The batter tastes like it smells, but very faintly. And I think I'm channeling my sister tonight, because the more people tell me it is a bad idea, the more I push onwards with impish glee!
ETA again! Here are some pages I dug up just now...
Hrm.... Dunno about this one.
Sandalwood will make you sleepy
Myrrh is good for your breath!
'k, I'm not even going to look for chocolate and vanilla!
My cookies (chocolate shortbread) are in the oven, and I'm not sure if the whole house smells nice, or if it is just my fingers from a little spilling...
Chocolate shortbread (from the Joy of Cooking)
1/2 lb butter, softened (I used margarine.. this should be 2 squares, they say. Also, I halved this recipe)
1/2 C very fine sugar. I just used confectioners sugar.
Blend these together until fluffy.
Melt 2 oz semisweet or bitter chocolate in a double boiler, or with the microwave at half power.
Llet it cool a bit. Now the recipe says you should add the 2C flour and *then* the chocolate, but it seemed to make more sense to me to do it the other way. So I did. I also added the perfume right to the butter/sugar mixture, if you are curious. about 1/4 of an imp, which is 1/32 oz, so, however much that is ;p Not much, I dare say.
So, to clarify, blend in the chocolate, then add the flour. Press into a 9x13 pan, and bake for about 40 min, or until the top is firm when pressed and it passes the toothpick test.
Cool in the pan for a bit, then cut it into squares/bars, and cool those on a rack.
C'est tout!
I wanted a comforting scent today, though, since I had to do marking, which always makes me dispair for humanity, so I daubed some on. It is so heavenly.... but again, I really want to eat it!
So... I'm gonna. I'm gonna do it. Tonight, I am going to bake some chocolate shortbread. And I'm going to put some Velvet in it. I'll keep you updated as to how it tastes, if it makes me ill, etc... ;)
ETA: The batter tastes like it smells, but very faintly. And I think I'm channeling my sister tonight, because the more people tell me it is a bad idea, the more I push onwards with impish glee!
ETA again! Here are some pages I dug up just now...
Hrm.... Dunno about this one.
Sandalwood will make you sleepy
Myrrh is good for your breath!
'k, I'm not even going to look for chocolate and vanilla!
My cookies (chocolate shortbread) are in the oven, and I'm not sure if the whole house smells nice, or if it is just my fingers from a little spilling...
Chocolate shortbread (from the Joy of Cooking)
1/2 lb butter, softened (I used margarine.. this should be 2 squares, they say. Also, I halved this recipe)
1/2 C very fine sugar. I just used confectioners sugar.
Blend these together until fluffy.
Melt 2 oz semisweet or bitter chocolate in a double boiler, or with the microwave at half power.
Llet it cool a bit. Now the recipe says you should add the 2C flour and *then* the chocolate, but it seemed to make more sense to me to do it the other way. So I did. I also added the perfume right to the butter/sugar mixture, if you are curious. about 1/4 of an imp, which is 1/32 oz, so, however much that is ;p Not much, I dare say.
So, to clarify, blend in the chocolate, then add the flour. Press into a 9x13 pan, and bake for about 40 min, or until the top is firm when pressed and it passes the toothpick test.
Cool in the pan for a bit, then cut it into squares/bars, and cool those on a rack.
C'est tout!