Thanks to everyone who came to cookie class! Here are all the recipes plus some pictures of your goodies.
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Thanks to everyone who came to cookie class! Here are all the recipes plus some pictures of your goodies.
Yield: 3 to 4 dozen
In an electric mixer on medium speed, beat the sugar, lemon juice and extracts until smooth.
Dip the top of a cookie into the frosting. Set it on a wire rack. When the dripping slows or stops (about 30 seconds), sprinkle generously with the nonpariels. Repeat until all cookies are frosted and decorated. Dry the finished cookies on a wire rack.
I have been baking. Quite a lot, actually!
I was planning on making other recipes, but that didn’t happen either.
What have I been doing instead?
Work has been crazy busy. But in a good way. I have been doing the communications and marketing work I have wanted to do for years!
My MS symptoms have been up and down. I have been mostly feeling pretty good, but sometimes not so much. Then I have to conserve energy, and Alpha Bakers is something that doesn’t get the attention I would like to give to it.
More exciting though is I have been teaching baking classes through Adult Continuing Education at my old high school. Teaching has been great, and I will be talking about it.
And, for my 50th birthday, which was back in July, I decided that instead of a big party, I wanted to take a baking class at King Arthur Flour in Vermont. Last Sunday, my mom and sister and I drove two plus hours to Norwich Vermont for their More than a Mouthful: Pastry Miniatures class.
Although the class was not quite what I was imagining (I was thinking petit fours and financiers), the items we made were really good, a little challenging, and I got to geek out with the instructor when she was talking about the different protein / gluten levels in flour.
The first recipe we made was for pasta frolla, which is a press-in tart crust, scented with orange oil.
And some of them had sharp and point edges! My poor sister ended up cutting her finger on one of them and bled all over her side towel and apron. Granted, she admitted that she could cut herself on a dull butter knife, but still.
When I first saw the pans I thought “OMG how cute!” By the end of the day, I was like “OMG no way I am making this tart in tiny tins again!”
So after the whole tartlet tin filling and bleeding thing, our next project was a chocolate almond cream filling.
This was not a cooked pastry cream. We made it in the food processor.
It had butter, sugar, eggs, yes, but also included almond flour and chocolate. And it was baked in the unbaked tartlets.
The filling was really good. I kept eating it raw!
I will make this recipe again. But in a full-sized tart pan, or in the comes in a pack of 4 smaller tart tins. Like these!
Here are the recipes from the Baking Education Center at King Arthur Flour. I tweaked them a little bit based on my notes from the day.
This dough is a middle ground between pie crust dough and Pâte Sucrée
¾ cup (3 oz) all-purpose flour
¾ cup (3 oz) pastry flour
¼ cup (1¾ oz) sugar
¼ tsp salt
½ cup (4 oz) unsalted butter, chilled and cut into small pieces
½ tsp vanilla
optional: 1/8 tsp orange oil, or zest from ½ lemon, orange or lime
Leftover pasta frolla can be rolled into a log and cut into cookies. Bake ~10 minutes at 375 degrees.
½ cup (4 oz) unsalted butter, softened
½ cup (3½ oz) sugar
2 eggs at room temperature
1 tsp vanilla extract
1 cup (4 oz) almond flour
2 oz unsweetened chocolate, chopped
For mini tartlets, fill with ~ 1tsp of chocolate almond cream, bake ~10 minutes at 375 degrees.
I have to admit to some jealousy of people who live in “berryland”. Places like the Pacific Northwest, where I hear about the abundance of different berries. Marionberries, boysenberries, black raspberries, gold raspberries, maybe even gooseberries.
I couldn’t find gooseberries around here. I even went to the farmer’s market. Nope. Blueberries? Oh yeah! Even local peaches, even though we had a spring frost and it killed the peach flowers at local orchards. But no gooseberries.
Not a problem. I had some frozen local strawberries, some rhubarb, and some frozen cherries. That would give some nice juice, great color, and tart flavor to this not-gooseberry crisp.
Instead of cooking the fruit, I thawed it in a strainer and got a lot of juice just from that.
I cooked the juice with the sugar, lemon and salt separately from the drained fruit.
I probably could have cooked the juice down longer, but I was baking on Tuesday morning before work and didn’t really have that much time.
I tossed the fruit with a tablespoon of the cornstarch, tossed it in the pan with the juice, then put it in a casserole dish.
I made the crisp part while the juice was cooking. Topped the fruit with the crust and put it in the oven.
It cooked up really nicely, and the juices were bubbling away. I pulled it out of the oven and off went to work. I would have brought it to work, but we already had muffins from Monday and I was making brownies on Wednesday for my co-worker’s birthday.
We had some on Tuesday night. It was pretty good but it was runny. I dished up some more tonight, adding whipped cream. It was a lot less runny.
The verdict? Pretty good! Cool and tasty, sweet but with a tart edge. I personally would have liked more crisp on top. I would double the crisp if I made this again. And I will, even if I never see a gooseberry.
Why? Because I created a Mother’s Day breakfast tradition a few years ago, when I had no money. Me and my siblings converge on her house and make her Mother’s Day breakfast. And it has to be super-early, because she has to be to church on time. And church is a half-hour drive.
I used to make breakfast in bed for my mother when I was a kid. I don’t recall much of my efforts, but I probably made a huge mess for her to clean up. Even back then, I would rather cook than clean up.
These days she somewhat more flexible about getting to church on time. She played church “hooky” and went with my dad and other siblings and their spouses to see Captain America: Civil War. I went home and back to bed, since I was up too early, and my MS symptoms were acting up.
Back to the blueberry buckle. It ended up being a strawberry-blueberry-peach buckle. I did not have enough blueberries. But since I also made my mother strawberry-rhubarb-honey preserves (in an effort to use up last years’ fruit before this years’ fruit starts coming in) the day before as her present, and I had leftover strawberries. It morphed into a berry buckle. Mom really likes peaches, too. And I had some left, after I made one of the girls at the corner store a peach galette for her mother for Mother’s Day!
I mixed up the fruit and made the batter at my house. Packet it up and brought it over with eggs and some other groceries to make shashuka (eggs poached in pepper/tomato sauce) for her breakfast, too.
Just my opinion, I don’t know that I would consider this recipe Q&E for the general public. For us Alpha Bakers, yeah it is pretty quick. Because we are baking super heroes. Or mutants. Or something. But for normal mortals, not so much. Because the cake part involved egg separation and a stand mixer.
Can’t get a better endorsement than that!
SUMMARY – crunchy, sweet, buttery, nutty, sticky. Spirals of goodness that call out for a doubled recipe.
One of the great things about growing up in and still living in update NY is a unique level of ethnic diversity. By diversity, I mean, I was surrounded by (mostly European) immigrants. In my family and neighborhood, and within my circle of friends, there were Poles, Italians, Quebecois, Ukrainians, Greeks, Scots, French, Irish, English, East Asians, Chinese. Catholics, Orthodox, Protestants, Jews, Hindus, Muslims, Buddhists. First, second, third generation immigrants.
A lot of this diversity came out in food. I know exactly what rugelach are, even though my family never made them.
In comparison, my roommate Bill is from Missouri, with a short layover in San Diego (from his dad’s Navy deployment). By his own admission, he knows Mexican food and Kansas City BBQ. He does not know what a rugelach is.
He knows what they are now, though! ?
These reminded me a little of the Cookie Strudel we made a few months back. Make a simple dough and top with fruit, nuts and a sticky filling. Roll it up.
I made the dough in the food processor. A quick observation – don’t use frozen butter. Let it soften up a bit first.
I made two different batches of these. One was apricot, raisin (currants are technically Zante raisins) and walnut sprinkled with cinnamon sugar. The other was mini chocolate chips, almonds and strawberry jam sprinkled with turbinado sugar.
I portioned the apricot batch out as a 12-cut. But I had some cuts that were bigger than others. Don’t you hate it when your pizza has skinny and fat pieces?
To make it easier, I portioned the strawberry batch out as a 16-cut. They were smaller, but the sizes were more consistent.
I rolled them up, put them in the fridge, brushed them with milk, and coated them with either the cinnamon sugar or turbinado sugar. Put them on the foil and into the oven.
And … I had the same problem that Marie had. Sticky jelly on foil = super glue. This was similar to the problem with the birch twigs on a Silplat.
I did manage to get most of the cookies off the foil. I had a lot of bakers treats from them, that’s for sure.
Even with that problem I would make these again. I brought some into work and they went over big!
I would try the Silplat. No egg white!
Chickpea “Tuna” Salad is Not Tuna, But No One is Mad via Food52
Blueberry Pie Overnight Oats from The Kitchn
roasted yams and chickpeas with yogurt from Smitten Kitchen
10-Hour Slow-Cooker Chana Masala from The Kitchn
The Easiest Buttercream You’ll Ever Make (+ Meringue 101) from Food52
Yung, Wild and Free: Crucial baking advice from a Michelin-starred pastry chef from Tasting Table
You Deserve an Entire Cake All for Yourself from Bon Appétit
Classic Smith Island Cake from Saveur
Claire Ptak’s recipes for halva brownies and cookies from The Guardian
6 Things You Should Do to Take Care of Your Knives from Food52
The Truth About Cast Iron Pans: 7 Myths That Need To Go Away from Serious Eats
The Temperature Rule to Follow When Converting a Dutch Oven Recipe to a Slow Cooker from The Kitchn
Chained to the Stove: What It’s Really Like to Write a Cookbook from Serious Eats
SUMMARY – Soft, crumbly crust topped with a smooth and creamy filling and chocolate glaze. The hazelnut praline was distinct and well-balanced. The bonus of a press-in-the-pan crust means this is a dessert to make again!
Oh em gee. This tart was awesome!
I’m not just saying that just because I didn’t have to roll out a crust. Which, by itself, was awesome.
Even though I had to make hazelnut praline, which wasn’t so bad except for the getting the skin off the hazelnuts.
I couldn’t boil the hazelnuts long enough to make the skin easier to remove, because the baking soda made a lot of foam in the pot and I had to keep taking the pot off the burner.
But once I got the skins (mostly) off, and toasted, and covered with caramel, they ground down into this paste that would have been good enough to eat with a spoon. Oh, wait … I did eat that last bit of it with a spoon. Shhhh!
So the hazelnut praline was, in itself, awesome, in spite of adding an extra component to the tart construction.
The tart crust was really good too. Soft, flavorful, food processor friendly. I baked it and it did puff up like Rose warned. But then it sunk back down and it was perfect. It would make really good cookies too, with a whole egg.
The mousse layer was also, dare I say it, awesome. And easy. I veered slightly off Rose’s instruction with the last whipped cream addition. I underbeat the whipped cream. I scraped it into the other mixing bowl with the cream cheese, praline paste and brown sugar, and beat it more. That worked out just fine.
Ganache? Easy! Tart assembly? Easy.
I skipped the candied hazelnuts, because I put all the hazelnuts into the praline. I used nonpareils instead, which are still sugar.
Everyone who had some loved this tart. And I didn’t feel too bad about giving away slices because they didn’t look like leftovers. Awesome!
I am an information pack rat.
I used to cut articles from magazines and copy pages out of library books and put them in binders.
Instead of hoarding this info, I am sharing my “Breadcrumbs” with you.
I hope you find these articles interesting, informative, and maybe inspiring! And feel free to save them or pin them yourself.