I can't talk for the rest of the bakers out there, but when I make a cookie recipe that claims it yields 60 cookies, around half that number actually materializes. And not because the cookies are too large, but mainly because I end up eating and sharing half of the dough. Even though I've heard all the reasons to avoid licking the spoon, it's tough to avoid when there are so many delicious ways to enjoy the dough and batter.
Though for certain recipes the dough may be better than the anticipated baked good, there is something to be said for waiting patiently to try the finished product. All I'll say is there is a reason only cake batter, cookie dough and brownie batter have been incorporated into ice cream flavors.
Ever tasted the batter? It smells delicious, but the taste of the flour is overwhelming until it's off the griddle.
We'd rather wait to dip the finished twist into mustard.
This dough tastes significantly more bread-like than the finished pastry. Hold off until they're iced.
Pre-baked mashed bananas are not as delicious as a slice of warm banana bread.
Like the pancake batter, the watery crepe batter tastes nothing like the end result.
The dough has no flakes? No thank you.
Since they're primarily made of egg whites, this batter is a no-no.
The powdery dough is almost too tough to swallow.
A fried pastry? We'll wait.
The best part about muffins is picking them into bites. Better to wait.
The combination of sour cream, cream cheese and eggs tastes much better once cooked. Trust us.
Without the powdered sugar and graham cracker crust, the sour batter is not the best.