A Taste of My Work
PAM'S SWEET TOOTH
Sweet, savory, and rambling postings
Wednesday, May 20, 2020
Thursday, April 7, 2016
PAM'S SWEET TOOTH, LLC
After many requests (she humbly states), I've decided to take Pam's Sweet Tooth once again into the public realm.
Please view my website for more information:
Tuesday, December 22, 2015
GINGERBREAD COOKIES
INGREDIENTS
5 1/2 cups all-purpose
flour, plus more for rolling/dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground
ginger
4 teaspoons ground
cinnamon
1 1/2 teaspoons
ground cloves
1 teaspoon freshly
grated nutmeg (In my opinion, this little detail...freshly grated...makes a difference)
1/2 teaspoon allspice
1/4 teaspoon freshly ground black pepper
2 sticks (16
tablespoons) unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs, room temperature
1 1/2 cups unsulfured molasses
Royal Icing for
decorating
DIRECTIONS:
Whisk together flour, baking soda, salt, and spices in a
medium bowl. Beat butter and sugar with a mixer on medium high speed until
fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in
molasses. Reduce speed to low. Gradually add flour mixture, and beat until just
combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate
for 1 hour.
Preheat oven to 350 degrees. Prepare heavy baking pans with
a piece of parchment paper on each.
Sprinkle a generous amount of flour onto a cold, hard surface such as
marble or granite. (It does make a
difference). Roll a piece of dough to
about 1/4 to 1/3-inch thick. Brush off
excess flour. Cut out desired shapes.
Transfer to parchment lined baking sheets, and refrigerate for about 15
minutes. Remove from refrigerator, and
bake for about 10 to 12 minutes (less if using small cutters). The key is to watch the baking progress, and
being careful not to burn the edges. The
cookies should be firm, but finger soft when touched. Remove sheets from oven, and let cool in pans
on wire racks for one minute; remove to wire racks to cool completely.
Decorate as desired; let dry completely before storing
between sheets of parchment at room temperature for up to one week. These cookies freeze beautifully.
Photo: Mini Gingerbread Men stand guard around my Gingerbread Cheesecake.
Wednesday, April 15, 2015
In celebration for the arrival of my first grandchild, a baby shower was held in March for my daughter-in-law. She asked me to make some goodies for the dessert table including an ombré cake with the ruffled frosting in soft shades of blue fading to cream. The cake itself was a butter white with a cannoli cream filling including mini chocolate chips, and flavored with a hint of orange zest. The ombre frosting was made from butter and cream cheese.
I decided to try Macarons for the first time, and after a few failed attempts, got the hang of the technique. My inconsistent oven didn't help, but they eventually turned out--forming the required "feet," and I filled them with chocolate and vanilla butter creams. Macarons are different from Coconut Macaroons. These are made with egg whites and almond flour; finely ground blanched almonds, and are a perfect gluten-free confection. They're not necessarily difficult for the experienced baker, but there are specific steps to follow that make them a bit more finicky than other meringue cookies.
The cookie treat bags were filled with Peanut Butter Shortbread, Vanilla Butter Cookies, and Cinnamon Biscotti. Just for fun, I also made Rice Krispie Lollypops dipped in blue-tinted chocolate.
Since it was a baby shower, I thought the little baby feet and quilted-covered bottom made from fondant would be a cute addition to the table. My son--the proud dad-to-be, bit the toes off when it arrived home. After it had been sitting in a box waiting for its display--not edible--purposes, it wasn't that tasty.
So here are a few pics, and how thrilled we all were when my grandson arrived the next week--4 weeks early. Being a Nonna is by far, the most amazing experience of my life.
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