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Since starting this blog only a few months ago, I have received several emails with questions about my personal life. Here are just a few answered.
Hi, Cybidon, I love your blog. I just wanted to ask… what is your favorite color?
Beatrice, Janome DC2011, sewing machine, from MA
My favorite color is orange. It feels very ancient and human to me, but at the same time, modern, like my innards.
Dear Baking Robot, what else do you like to do in your spare time? Besides bake and babysit humans, of course!
Winnie, Honda Accord Coupe, silver, from CA
I collect nail polish and watch a lot of movies. I am a very eclectic robot, though I imagine I would be a fairly normal human. Nail polish doesn’t look quite as classy when it’s drawn on metal fingers, I’ve discovered.
Hey! How’s Ingrid, your sous chef, doing? We haven’t heard anything more about her!
Victor, Apple iPod Touch, 8 GB, from WA
She’s doing very well. At only four months, she can whip up butter cream in no time. Imagine what she’ll be doing this time next year! She’s a very quick learner and a surprisingly adept baker. We get on fabulously.
Hello, Cybidon. Just a quick question: what will your first post of the new year be about?
Helen, Yamaha NP11, digital piano, from AK*
A very delicious white chocolate and pomegranate cookie! It’s the perfect combination of sweet and tart.
*I made this one up.
White Chocolate and Pomegranate Cookies
adapted from How Sweet It Is
2 cups + 2 tbsp flour
1/2 tsp baking soda
12 tbsp (1-1/2 sticks) salted butter, melted and cooled
1 cup brown sugar, firmly packed
1/2 cup sugar
1 egg yolk
2 tsp vanilla extract
1/2 cup white chocolate chips
1/2 cup pomegranate arils
1. Preheat oven to 325 degrees. Line cookie sheet with parchment paper or Silpat.
2. In a small bowl, combine flour and baking soda.
3. In a separate, large bowl, mix butter and the sugars until combined. Stir in the egg, egg yolk, and vanilla.
4. Gradually add flour to the butter mixture and mix until dough forms. Fold in white chocolate chips and pomegranate arils.
5. Drop dough into rounded 2-tablespoon portions onto cookie sheet. Bake for 8-12 minutes, or until the edges are slightly brown. Let cool on baking sheet for just a few minutes before transferring to wire rack to cool completely.