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Posts Tagged ‘cookies’

Ahhhh …. two of my favorite subjects. Something delicious to eat and something delicious to read. First, the cookies. As mentioned in an earlier post, my friend Laurie had her book launch at our little local Indie bookstore, The Book Garden. What I had not mentioned, was that Laurie and I had a cookie baking marathon the weekend before, whipping up sugar cookies for both this launch and her launch in NYC a few days earlier.

The sugar cookie recipe is a very basic and really good one – simple ingredients with predictably delicious results. As Hedy was an inventor, we made what are now Laurie’s signature gear cookies, but as Hedy was also a star, we made star-shaped cookies. To catch the glamour that was Hedy, I’d suggested using edible glitter, so Laurie and I made a trip out to a specialty baking shop where they must have had 100 possible color choices. We picked the gold and a light aqua. You can see the results – they came out really pretty. I’ve never worked with edible glitter in baking before, so this was quite fun.

Because I generally have a pretty full schedule, I tend not to bake much these days. When I do, I bake only from scratch, and I’ve gotten this idea in my head that it will take forever. I believe that’s called a distortion. After having those yummy from-scratch sugar cookies, I really wanted more homemade, so I searched my many saved recipes and found one for chocolate chip cookies with about 10 variations. Perfect!

I went shopping and bought the ingredients to make an oatmeal chocolate chip cookie with dark chocolate and dried cranberries. Yum, right? I got all my ingredients together and prepped my baking sheets. (Whatever did we do before parchment paper?) I was in such a good mood, and much to my surprise, it didn’t take that long at all! Another idea I can banish from my head!

And did they taste good? Absolutely fabulous (if I say so myself.) In fact I had to freeze half to insure that I would not eat them too fast! Stay tuned for Part II of Cookies and Books, the book reviews – Atonement and The Woman in the Window.

 

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PastryDough2You know … I was once quite the baker. That was back when I had the time, and was able to bake – and cook – with some sort of regularity. (I even have a little recipe box to prove it!) But how frustrating is it to finally set aside the time to bake, and have what you were going to bake be a disaster!

I know – this isn’t the first time I’ve spilled some baking tears on this blog, but I also know that those of you who do bake share my frustration when you spend the time with such a gorgeous end product in mind and it comes out wrong, or not at all. (Insert huge sigh here.)

So there you see the photo. That wasn’t what I was planning on making. At all. What I’d planned on making was Hamantaschen, those wonderful little triangular pastries with delicious fillings of fruit, poppyseed or almond. And I had the recipe that I had made them from  in the past. I went online and checked some recipes to see that my older one was in the range of what was still being done and all looked good. (By the way, if you want to see what beautiful Hamantaschen look like, their history, and how to make them, take a peek here. This is where I’ll be getting my next recipe from.)

So this morning early, I prepped my pastry dough so it would have at least 3 hours to chill and went about my other chores. Long story short, the dough was terribly crumbly, and was not pulling together any better with some ice water. I’d rolled out 1/4 of it and saw that this was not going to work; there’d never even be enough dough to make what the recipe said. So I made some cinnamon and sugar strips, (above), just to have something come from my efforts.

I brought out the next quarter of the dough and knew I was just wasting my time, and sadly, I chucked it. Half of it still sits in the fridge, why, I’m not sure, but there won’t be any Hamantaschen coming out of this kitchen today. And I wonder … could using organic ingredients make a difference? Are the ingredients used today sufficiently different from those on hand when I originally made that recipe to have this result?

Or … (insert very deep sigh here) … have I lost my touch? I won’t accept that, maybe just a little out of practice. That recipe has followed the too-crumbly dough into the great beyond, and when I next feel Hamantaschen-ish, I’ll check the recipe linked to above. Such is life.

p.s. This is not at all what I’ve been wanting to post about, but there you have it …

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