Oct 26, 2012
Just a random Friday post.
More cookies to share... only visually, unfortunately. I'd love nothing more than to share them in real-life, especially the chocolate chip cookies (herein known as CCC) pictured above. It's actually called the Chocolate Chunk and Chip cookie and it's from the just released, 5lb impressive tome, Bouchon Bakery, by Thomas Keller and Sebastian Rouxel. What sets this cookie apart from your typical CCC is the smidgen of molasses, which I'm not too fond of (see previous post) but it works and makes this a memorable cookie. I'd say it rivals my all-time favorite, brown butter and fleur de sel CCC, which I bake so often I've practically memorized the recipe.
The candy corn cookies are a basic butter cookie recipe from the also new book Standard Baking Co. Pastries (my list for bakeries-I-must-visit-someday increases, and includes Standard). I used the same cookie cutter which came in handy for last fall's candy corn cake pops. The method I came up with for making these in the shape and colors of candy corn was more work than I would do again, but they turned out better than I thought.
Can't wait to bake more from both cookbooks though let's be honest; I read them as if they're novels or coffee table books.
Back to the topic of cookies... who is participating in the The Great Food Blogger Cookie Swap? I haven't committed to it yet but chances are good I'll sign up. Surely this is why I've been churning out the cookies lately -- practice. This year there is a great cause and a cookie spatula to consider.
Be back later to post some shots from a short trip up north to visit a persimmon orchard.
Aug 5, 2012
I instagrammed this collage the day I got Vintage Cakes by Julie Richardson. I pre-ordered it months ago and when previews and recipes from the book started popping up, I found the recipe for the Lemon and Almond Streamliner cake and made it. Two thumbs up.
Yesterday I baked the Butterscotch Cream Roll-Up cake... the photo on the lower right up there convinced me. Or maybe it was the word "butterscotch." And when I finally made it, I couldn't decide whether my tastebuds loved the butterscotch sauce or frosting more. I'm not ashamed to say I ate both out of the container/mixer bowl, in large quantities. I'll be baking more from the book for sure. Maybe I'll end up baking the whole book and blogging about it. You know, à la Julie and Julia and in the same vein as Tuesdays with Dorie and Me-ette. A project to motivate me to continue blogging? Sounds good I guess.
Last week I needed to get out of the house so my girl and I took a little road trip up to Napa to visit a couple of bakeries and meet Julie of Always With Butter. We had coffee at Model Bakery in St. Helena.
I've been a fan of Julie's work forever; hers is one of the few blogs I follow these days. She was sweet to consider meeting up after work, a shift she started before most of us on the coast were even awake. We talked film cameras and photography, food, and blogging -- I gave her butter from France and she gave me baked treats that she'd made that day at work. Lucky me :) (thanks, Julie!)
My daughter and I stopped at Bouchon Bakery on the way home. We ordered Thomas Keller Oreos (TKOs) and peaches n' cream macarons. Eating these made me excited for the book coming out in the fall. I seem to have a thing for going to places that have cookbooks on the market. I think visiting Tartine and Bi-Rite Creamery in SF will make my Bay Area list complete.
Had a couple slices of pain au levain from Model Bakery the next morning. Yeah, an overall great couple of days of pigging out on breads and sweets.