It’s the first Wednesday of July which means it’s time for our monthly linky – Math IS Real Life!! If you want to see how the linky works, or just want other real world math ideas, check out our Pinterest Board of all the posts so that you can look back and find some great ideas and REAL pictures to use in your classroom!
If you are linking up, please include the below picture AND a link back to all four of our blogs – feel free to use the 2nd image and the links listed below!
A monthly REAL WORLD math blog link-up hosted by
I don’t know if I’ve ever mentioned it before, but I used to work in a bakery. Yep, surrounded by fudge, cookies, soft pretzel…all sorts of yumminess! I’ve always really enjoyed baking and I find that when I have a sweet tooth craving, I can usually satisfy it with making some cookies.
The other day I really wanted to make some molasses cookies (you can get the recipe for it here!)
Once I located my favorite recipe, I decided since I had all the ingredients at the house (and because making molasses cookies can be just a bit messy) that I should double the batch and freeze the extra cookies for when I had my next craving. In order to double everything I had to do a few conversions.
1 stick of butter is equivalent to 1/2 cup of butter. The original recipe needs 1 1/2 cups of butter or 3 sticks, so doubling the recipe would be 6 sticks.
Because I don’t keep that much butter in a ‘softened’ state, I used my stove top to help speed up the process.
Next, I gathered the rest of the ingredients. I used Google to do a TSP conversion and found that 1 cup is equivalent to 48 teaspoons. Sooooo instead of spooning out 8 individual;y teaspoons, I could use 1/2 of my 1/3 cup (1/6 of a cup) to speed up the process a bit.
Once the butter was melted, I started mixing my ingredients. A double batch is a little over 8 cups of dry ingredients…
…which lead to an issue that I didn’t think about ahead of time! My mixer is a 4.5 quart mixer…. 8 cups is almost half of that space. Two batches of cookies in the mixer was going to cause a HUGE splash back mess and likely not mix properly at all. Unfortunately for me, ALL the wet ingredients were already in the mixer.
So some problem solving occurred and I found two bowls that I could “measure” out half of the batter. I did this by eyeing half, but I could have been much more precise had I felt the need. Estimating worked pretty well in this instance.
After splitting the wet ingredients, I mixed the dry really well so that I didn’t have pockets of non-flour, and I split those ingredients in half as well.
Once I had both sets of batter created, I mixed the two together by hand to make one large batch again. The cookies turned out to be super delicious! I ended up taking them to school and they were all eaten pretty quickly. I’m pretty excited to have extra dough in the freezer when I want more!
What was the last recipe that you doubled or halved? Any tricks or conversions that you find come in handy?
Don’t forget to check out the other MIRL posts below! Check back over the next few days – more will be added!!