Heart… Broken.
-
Just in case it’s not entirely obvious what happened here, I’ll expand on how this went down.
Picture the scene:
- Pain-stakingly made Chocolate Shortbread Heart Pops finally put into oven. (I say pain-stakingly because let’s be honest- shortbread isn’t for bakers looking for a quickie in the kitchen. If you’re looking for fast love, turn to the Coconut Macaroon or the Chocolate Mint Bark. Shortbread on a stick? Not so much.
Ingestion of glass of Chablis somewhere in the 25-minute cookie baking time. Should be irrelevant to the story but might have had a small impact. Hard to say.- Total loss of control of cookie sheet while removing pain-stakingly made cookie pops out of oven. Naturally I stopped to take a picture, because even in the midst of shock and horror and a bit of a buzz kill I had the smarts to know I had a Recipe for Disaster post in the making.
- Here’s where it got messy. I tried scooping the wayward cookies up with a spatula but couldn’t get a good scoop action going, so added a second spatula to join the party. I proceeded to break most of the cookie pops with my shitty double-spatula scoop technique, and squash them in the bottom crease of the oven door. The then-burning 325° cookie bits proceeded to fall onto the floor all around the oven, too hot to pick up with bare hands. (I didn’t have the heart to take a photo of that. I was no longer amused.)
- Chocolate Shortbread Cookie Pop remains can still be found in the crevasse of the oven door. The next time I preheat the oven it will continue to char and send that whiff of disaster through the air. Which is just fine, because I’m used to it by now.
(Yes, The Husband ate the broken-hearted bits. What a champ. That might be his Valentine’s gift to me.)
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