{"id":315,"date":"2018-12-08T02:07:51","date_gmt":"2018-12-08T02:07:51","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=315"},"modified":"2018-12-08T02:07:51","modified_gmt":"2018-12-08T02:07:51","slug":"my-favorite-mistake","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2018\/12\/08\/my-favorite-mistake\/","title":{"rendered":"My favorite mistake"},"content":{"rendered":"

I\u2019m going to say right up front that I forked<\/a> this one up royally from beginning to end. So, I can\u2019t say that it was a great recipe, but I do think that it\u2019s salvageable, as in, the blame lies with me.<\/p>\n

And, to be honest, I still had a lot of fun making it.<\/p>\n

It\u2019s been a stressful week, and I came home grumpy. But once I started to make this week\u2019s poppy seed streusel and listening to podcasts about \u201cDoctor<\/a> Who<\/a>\u201d (*nerd alert*), I felt immensely better. I didn\u2019t even really care that I was forking up.<\/p>\n

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Streusel ingredients. Notably not pictured is the milk I should have used.<\/figcaption><\/figure>\n

I have loved my Amy Thielen \u201cThe New Midwestern Table<\/a>\u201d cookbook, so the fact that this recipe didn\u2019t turn out I think is a fluke. I have made a lot of things from it, including hand pies<\/a> this year.<\/p>\n

And, seriously, it has a butt-ton of butter, sugar, and flour, so it should have been perfect.<\/p>\n

Also, while her recipe said to bake for a half hour, I knew it looked done about 7 minutes early, and instead of trusting my gut, I let it go for another 5.<\/p>\n

So, the fact that it\u2019s hard as a rock, is on me.<\/p>\n

Then, the second page of the recipe really spends a lot of time on the importance of grinding the poppy seeds well. This was after I had, uh, not done that. See, I bought a bunch of cream and figured there was not harm in replacing whole milk with cream. Except that, obviously, cream whips quite quickly. So, when I mixed them together in the blender, there was whipped cream well before poppy seed broke and bruised.<\/p>\n

I made up for it by adding water instead of more cream later \u2026 but the damage (or lack thereof to the poppy seeds) was done.<\/p>\n

So, the fact that the poppy seeds are intact and the innards of the streusel didn\u2019t turn out as expected, is also on me.<\/p>\n

Again, though, it was an adventure to make, and I\u2019m pretty sure if I follow the recipe, and trust my gut, I\u2019ll nail it next time.<\/p>\n

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It doesn’t look that bad until you noticed the blackened edges and that that ain’t *lightly* golden.<\/figcaption><\/figure>\n

Here\u2019s what I did. Actually, scratch that, here\u2019s what I should have done:<\/p>\n

Ingredients<\/strong><\/p>\n