I appreciate that you recut the video with the missing step. I tried this out myself to similar results. I feel that the butter step would have worked without melting and just creaming sugar, poppyseeds and room temp butter together.
It's been too long, Amanda. I enjoy watching your kitchen messes. Boy, you really did mess up, lol. Hey, a trick I do for a room temp egg is just sit the egg in a mug filled with warm water for a few minutes.
Rescinded my previous comment based on the first few seconds of the video, because I thought I'd lost my marbles thinking I'd seen this video before! Now I know why. A learning experience for everyone: watch the video before commenting, and reharden the butter!
I have a secret technique for butter in cookies that I'm not sure actually does anything at all, but is similar to the missing step in this video. Often in the mornings I'll pull enough butter to make cookies to soften, and then promptly forget I did that. The butter is too soft, so I put it back in the fridge. With ADD this process can happen several times... I like to think I'm "curing" the butter and possibly removing moisture? It sounds nicer than the reality that I'm just a little bit kooky (intended).
I'm gonna mess up this recipe by using "everything bagel" seasoning to make sweet/savory breakfast cookies. Thanks Amanda for inspiring a crisp benne seed riff. Might even brown the butter. 🤪
If I remember correctly in the previous version of this video we've actually got to see Amanda's talk with the author and he said that he worked on the recipes in US while the photos were made in UK. So it could've been difference in types of butter but also the weight of flour (he mentioned that his 'cup of flour' tends to be heavier than other peaople's) The cookies were supposed to look like the way they turned out in the video.
Finally! A return of Amanda Messes Up in the Kitchen!
I appreciate that you recut the video with the missing step. I tried this out myself to similar results. I feel that the butter step would have worked without melting and just creaming sugar, poppyseeds and room temp butter together.
Yayyyyy!!!! You’re back!!! Happy to see you in your Kitchen again.
Hello! See you again in 2 weeks!
Looks like the link to the recipe is broken
Thanks for pointing this out. I'll work on getting this fixed!
It's been too long, Amanda. I enjoy watching your kitchen messes. Boy, you really did mess up, lol. Hey, a trick I do for a room temp egg is just sit the egg in a mug filled with warm water for a few minutes.
Ahh, thanks for the tip! And thanks for watching.
Rescinded my previous comment based on the first few seconds of the video, because I thought I'd lost my marbles thinking I'd seen this video before! Now I know why. A learning experience for everyone: watch the video before commenting, and reharden the butter!
Haha, yes, especially the second part! Thanks for watching.
What's the benefit to melting and refrigerating versus just using softened butter?
Could you replace the poppyseeds with something else? What about some candied lemon?
Candied lemon would be great. Another seed could work too. Black sesame seeds.
I have a secret technique for butter in cookies that I'm not sure actually does anything at all, but is similar to the missing step in this video. Often in the mornings I'll pull enough butter to make cookies to soften, and then promptly forget I did that. The butter is too soft, so I put it back in the fridge. With ADD this process can happen several times... I like to think I'm "curing" the butter and possibly removing moisture? It sounds nicer than the reality that I'm just a little bit kooky (intended).
Love this -- I've done the same, I just never cleverly rebranded it as curing the butter!
I'm gonna mess up this recipe by using "everything bagel" seasoning to make sweet/savory breakfast cookies. Thanks Amanda for inspiring a crisp benne seed riff. Might even brown the butter. 🤪
Oh interesting -- let us know how it turns out!
I wonder if a different butter was used…. Did Ben/author use European butter while you used American? Would that make a significant difference?
If I remember correctly in the previous version of this video we've actually got to see Amanda's talk with the author and he said that he worked on the recipes in US while the photos were made in UK. So it could've been difference in types of butter but also the weight of flour (he mentioned that his 'cup of flour' tends to be heavier than other peaople's) The cookies were supposed to look like the way they turned out in the video.
So half assed a video that viewing it was painful. Still, I’ll make them tomorrow 😂
Hope you like the cookies.