Not that I really went anywhere, but I have neglected my blog. Sorry.
So, you may well be wondering what I have been up to in my absence? Well, I shall tell you.
First, I finished my Laminated Dough class. I really did not enjoy that class because my teacher was less than stellar. And, rest assured, that is me being VERY polite. I did learn a lot about making puff pastry and I learned a lot about dealing with stress. Both good to know if I plan to pursue baking in my future.
Second, I am taking Pies, Tarts, Teacakes, and Cookies over the Summer. In fact, I am over half finished with the class! It has been an interesting class, but not as much of a challenge as Laminated (mostly because I have a great teacher). I did, however, have a bad mid-term practical. I had been given a Brandy Apple Pie to make and for some reason the pie did not turn out well. Think, exploding pie. It ended up being undercooked because I was seriously afraid it would pop out of the pan! But, that is the past and I look boldly on to the future!
Third, I have been making cakes and baked goods for friends and family throughout the Spring and Summer. This weekend I am making a butterscotch pie for my father’s birthday. I also did two (yes that is 2) full sheet cakes for a friend of my mothers. She just adopted her granddaughter and they had a party. It was sweet and both cakes turned out really cute. (I have pictures, but I have not yet added them. I should try and get to that, huh?)
Last, I am almost finished with baking classes at school! The only ones I have left are Quantity Bakeshop Production and Pastry Competition. Both are traditionally offered as day classes so I may never be able to take those classes. Not that I am all that upset about that. I hate sugar work, and I am not sure I want to bust it for school lunch service. (Yes, lazy!!! Eeee!)
So, with summer school almost out and a month before classes begin again, and with me not taking classes that involve actual baking production, I may shift the focus from cooking school to more television snark and recipes. Of course, this is all subject to change at my fickle whim. And it is indeed fickle!!
Till next time … enjoy some cookies since I have them on the brain! (These are spectacular at Christmas … make half of them with strawberry jam and the other half with pineapple jam that you tint green). These freeze really well, just roll them in confectioner’s sugar before after you take them out of the freezer.
Jam Thumbprint Cookies
1/2 cup unsalted butter, softened
4 oz. cream cheese, softened
1/2 cup confectioner’s sugar, sifted after measuring
1 egg yolk
1 1/4 cup all purpose flour, sifted after measuring
1/2 cup seedless jam or jelly, any flavor
1 cup confectioner’s sugar
Heat your oven to 350F
In the bowl of your mixer combine the butter and cream cheese on low speed until well blended. Add the sugar and egg yolk and mix until fluffy.
Mix in the sifted flour and mix until combined. Do not over mix.
Scoop out 1″ pieces of the dough and roll into balls. Place on a parchment lined, or ungreased, cookie sheet. Press your thumb into the center of each cookie and fill with 1/2 teaspoon of jam.
Bake for 12-15 min, or until the bottom is golden brown.
Allow the cookies to cool completely and roll the edges in powdered sugar, or sift the sugar over the top.