Here are some helpful things to be aware of when cooking.

1) Don’t assume just because one quick bread baked well in a smaller sized loaf pan that a different recipe will as well. If it looks like it’s about to overflow, it probably will in the oven. It doesn’t make you less of a person to scrape the dough out of one loaf pan and put it into a larger one. And just to be on the safe side, put a sheet pan on the bottom of your oven to catch any drips.

2) Make sure your measuring cups are labeled boldly. Don’t mix up your quarter-cup and your third-cup measure. That’s just dumb.

So, yeah. Made chocolate chip cookies last night with 2 1/3 cups of flour instead of 2 1/4, and banana bread with 1 1/3 cups of granulated sugar, not 1 /14. I am a moron of the highest caliber. The cookies are… all right, I guess, but not the best I’ve ever made. I may pawn these off on Jon and Ryan and make another batch tonight… although I guess that’s technically evil. The banana bread tasted fine, or at least the little bits I’ve taken off the edges are good. The only problem is, since it overflowed, it is now totally stuck in the pan. ARGH. I guess we’ll be digging pieces out.

I still have one more recipe to make for this weekend. Yes, I want to kill my friends with baked goods.

Ugh, I just want to redo everything I made last night. So annoying. So dumb.

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