Happy Belated Chinese New Year!

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Last night, I ordered sort-of Chinese food delivery and popped in a couple movies.  If you’re a music lover and the documentary sort, I highly recommend Sound City.  If you’re a girl that digs a solid movie-induced cry, then Celeste & Jesse Forever is where it’s at.  And if you know of any good Chinese restaurants near downtown Austin, please, please let me know!

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After my first bite of fortune cookie I couldn’t help but wonder what all went into this cookie, how you make them, and at what point the fortune goes into the cookie.  I found this recipe, which explained it all, and decided to add making fortune cookies to my list of baking accomplishments.

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Before we get into how these cookies didn’t really turn out, let’s just talk about how amazing the batter was.  Like, eat a spoonful or use to frost/inject a cupcake amazing.  I will definitely use this recipe in a fashion other than it was intended very soon.

The cookies, on the other hand, not that amazing.  I made the batter too fluffy which made for unbendable-without-breaking cookies that never became crisp.  And after reading through the recipe comments (why didn’t I do this before getting started?), it sounded as though the only people that had successes with this recipe added water to make a thin, pourable batter .  Knowing this, I’d like to give fortune cookies another try, too.

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