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Breaking in the Oven

September 16, 2014

I’m finally starting to feel settled in San Francisco. We’re all moved into the new apartment, we’ve hung art on the walls, and I’ve started my new job!


I’m into Week 3 of my new job, and I’m loving it. And not just because the view on my walk to work is awesome…

As is tradition when I start in a new office, I bribe my coworkers with treats!



Part of settling into the new apartment was preparing my Tool Box. My usual brands of flours and sugars and powders are not available here, so I had to branch out and try new things.



I recently had a quiet weekend while Cobi was out of town, so I decided to give our new oven a whirl. As I went to preheat, I realized there was no way to check the temperature!

This is not good…

I decided now was not the time to try a new recipe, and I went with an old favourite that I could do blindfolded with both hands tied behind my back – Chocolate Chip Cookie Bars!



I set the oven to 350 and started mixing my batter.


Chocolate Chips

I took out all my baking chips and tried to decide which ones to include in the Bars.



Good thinking, I’ll use all of them!


Chocolate Chip Cookie Batter

Milk Chocolate, White Chocolate, Semi-Sweet Chocolate and Butterscotch Chips in a Cookie Dough batter.


By the time the bars were ready to go, I had no idea what temperature the oven was at. So I poured myself a Rum and Coke and watched an old episode of Scrubs to give the oven a bit more time!



Finally I put the bars in, and kept a close eye on them to get to know my oven a bit better.


Chocolate Chip Cookie Bars

I took a guess as to when to take the bars out of the oven and they were perfect!


Cookie Bars

Cooked through but still a bit soft in the middle. The best.

The oven passed my test with flying colours!

Though I still think I’ll need to buy an internal thermometer, for when I have more elaborate recipes that need precise baking conditions…

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