On my quest to begin making a cookie for each state, this was one of the first recipes I created. Now, I'm not saying I will give away all of my secrets or recipes, but this one is quite simply and a favorite!
Connecticut Cookies
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In the bowl of an electric mixer, cream:
3/4 cup butter
3 ounces cream cheese
1 1/2 cups sugar
Add, beat until smooth:
1 1/2 teaspoon vanilla
1 egg
1 egg yolk
On low speed, mix in (just until blended; DO NOT OVERMIX):
2 cups bread flour
3 tablespoons cornstarch
1 tsp nutmeg
1 tsp baking powder
1 tsp salt
Scoop out equal portions of the dough with a cookie scoop, roll in Demetra sugar, than place evenly spread (2” apart) on prepared cookie sheets).
Bake 10-14 minutes, or until the edges of the cookie are firm, and the middles set but still quite soft. Cool.
Thursday, January 28, 2010
A look inside life at Johnson and Wales
From what was, for me, quite an unknown world of pies, to something I know almost too well, cookies. It's onto a new lab. But first, as look at all the deliciousness and creativity I stirred up during the last nine days of my lab. After all, today was just a day of the basics- chocolate chip cookies, ginger cookies, peanut butter... i could (and I had the chance) to whip them up on my own any day. Yesterday, that was a different ball game. But unlike sports, it was quite the enjoyable experience.
From apple, to blueberry, to strawberry chiffon (my favorite), to cream, to turtle, too... Oh yeah! pumpkin, pecan, and endless other possibilities, and a variety of cutesy tartlets. Yum!
But not all pies and tarts are alike. There's your average apple pie, and then there're the ones infused with nuts, spiked with rum, and paired with unusual flavors. There's cream pie, and then there's Duh Mocha Banana Cream Pie.
There's store bought crust, and then there's homemade crust...
You catch my drift.
Take a look at this mouthwatering photo video. Try to keep your tongue in your mouth though. If you are not in a dorm room and therefore have quick access to a kitchen, you might want to consider whipping up a midnight snack for yourself. There is nothing like a piece of whole fruit to start your rest off right. Ok, so that fruit might be cooked and wrapped in flakey, buttery crust, but it's so good, who really cares?
Yes, that's life here at culinary school. Splurge your taste buds for a few days, then have to drag yourself to the gym three days in a row.
But it's the good life. At least while you are working intensely in the lab. At the dorm, space is too tight, living is less then fair, and the atmosphere and roommate relationships change from day to day. Just when there was going to be a quiet Thursday, music blasts in the room and headaches spring out of nowhere.
This is when my own kitchen would be nice. Instead, I can only concoct recipes to be made sometime in the future. Or not.
That's all for now, recipes and more college stories to come.
From apple, to blueberry, to strawberry chiffon (my favorite), to cream, to turtle, too... Oh yeah! pumpkin, pecan, and endless other possibilities, and a variety of cutesy tartlets. Yum!
But not all pies and tarts are alike. There's your average apple pie, and then there're the ones infused with nuts, spiked with rum, and paired with unusual flavors. There's cream pie, and then there's Duh Mocha Banana Cream Pie.
There's store bought crust, and then there's homemade crust...
You catch my drift.
Take a look at this mouthwatering photo video. Try to keep your tongue in your mouth though. If you are not in a dorm room and therefore have quick access to a kitchen, you might want to consider whipping up a midnight snack for yourself. There is nothing like a piece of whole fruit to start your rest off right. Ok, so that fruit might be cooked and wrapped in flakey, buttery crust, but it's so good, who really cares?
Yes, that's life here at culinary school. Splurge your taste buds for a few days, then have to drag yourself to the gym three days in a row.
But it's the good life. At least while you are working intensely in the lab. At the dorm, space is too tight, living is less then fair, and the atmosphere and roommate relationships change from day to day. Just when there was going to be a quiet Thursday, music blasts in the room and headaches spring out of nowhere.
This is when my own kitchen would be nice. Instead, I can only concoct recipes to be made sometime in the future. Or not.
That's all for now, recipes and more college stories to come.
Wednesday, January 27, 2010
Beginnings, endings and a big slice of pie
So, here's the start of my blog, on this Wednesday evening that feels like Thursday, and as my eyelids are beginning to droop and more studying remains to be done.
So here's my day: trying to finish a project that I only had the final information for after yesterday's class, then getting a quick bite to eat, going to an informational session, trying again to print the project but failing, then going to class to make 2 pies and 6 tartlets and garnishes in 4 (well, ok, 5).
That's life at Johnson and Wales. Every nine days (of class) means a new classroom, new assignments, a new project due, four more quizzes to prepare for, a new teacher to met, and many new skills to learn.
Don't get me wrong, however; culinary school is great.
Especially when you should really be a senior in high school.
But, more on that another day. For now, I am glad that my "Miss American Pie", "Duh Mocha Banana Cream Pie", "Passionate Puckers", and "Almondina Tartlets" have been made, and that I can move on to something I already know quite a bit about: Cookies and Petifours. Until another day, when I will more adequately introduce myself.
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