Inventive Baking Ideas Sought for Imaginary Cookies (A Mostly Nonsense Post)

[radiantfracture]

Do you anxiety bake? Does stirring batter induce a soothing flow state in you? Me too!

I also love autogenerated and random language poetry. I don't know what the connection might be. Anyway, here's a mostly nonsensical project.

I'd really quite like to derive real recipes for the imaginary cookies generated by the AI in the latest AI Weirdness post, particularly the following:

• Lord's Honey Fight (which sounds DELICIOUS)
• Fluffin Coffee Drops
• Quitterbread Bars (v. Harry Pottery)
• Merry Hunga Poppers
• Hand Buttersacks
• Hallowy Maples (also delicious)
• Apricot Dream Moles

If a recipe arises that seems workable, I will undertake to make it over the winter break and post the results.

Any thoughts or inspirations? How do the names work for you as prompts for sense-images and baking algorithms?






(All images originally from AI Weirdness)

First Reflections on Imaginary Cookies

The drawing in the post for Lord's Honey Fight shows a sort of cinnamon-roll-esque device. I think that's clever, but I'm not sure it's grand enough for a Lord's Honey Fight. Might that be a big pan of bars like a delicious, delicious field of mediaeval battle?

I'm thinking Fluffin Coffee Drops could be whipped shortbread with coffee flavouring. (I don't love whipped shortbread, but with coffee and a flurky name, maybe.)

Hallowy maples I see more or less as just a dish of cookie full of maple syrup. Maybe maple butter tarts (a real thing I had once and have never forgotten).

I was actually given a jar of homemade apricot jam that seems ideal for Apricot Dream Moles.

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Comments

[wendelah1]

Looking through my recipe collection and the internet baking sites, icing sugar isn't that uncommon a choice. The Fanny Farmer Baking Book (1984 ed. by Marion Cunningham--damn but I'm old) has three versions: one made with confectioner's sugar, one with white sugar, and one with brown.

My favorite recipe, which I got from the daughter of a patient I took care of (I still have her handwritten copy), uses regular sugar but adds a quarter cup of cornstarch/4 cups of flour. It tenderizes the cookie a bit, I think, and I assume that's why some bakers (and eaters) prefer using icing sugar.

[radiantfracture]

icing sugar isn't that uncommon a choice

I am sure they are perfectly nice cookies for someone.