So amazingly enough, I've fallen behind again. This is the post for the stuff I brought to Jacob's workplace last week. Ridonkulous, I know.
First off, we have Brrownies, which are basically brownies with York Peppermint Patty pieces thrown in. Sticky gooey and delicious. And again, they are from Baking from My Home to Yours.
The recipe said to fold the peppermint pieces in, but that resulted in some pieces at the bottom of the brownies, which then proceeded to fuse to the foil I had covered my pan with. Also, having some of the pieces on top ended up in a marshmallow like goop on top. So to avoid both of these problems, I would suggest putting down half of the brownie mixture in your pan, sprinkling the pieces of York, then covering with the other half of the batter.
Whether it was a pain to get out of the pan, they were worth it. See for yourself.
I sacrificed so that these pictures could be taken. How noble is that?
Next, I made Lennox Almond Biscotti. And they were an unexpected hit. I got requests for them again. That's the first time that's happened since baking for Jacob's work.
And besides being requested, I got an offer to make a birthday cake for a 3-year-old birthday party. Like a real life client and everything. I've never done it before, but it is my dream to be doing this some day, so I accepted. I'll keep you posted on how things turn out with that.
But so that you can meet with as much success as I did, I'll include the recipe.
Lennox Almond Biscotti
from Baking from My Home to Yours
by Dorie Greenspan
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup yellow cornmeal
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 teaspoons pure almond extract (maraschino cherries...mmm)
3/4 cup sliced almonds, blanched or unblanched
Center ad rack in the oven and preheat the over to 350 degrees F. Line a baking sheet with parchment or a silcone mat.
Whisk the flour, baking powder and salt together. Add the cornmeal and whisk again to blend.
Wokring with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar togethre at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as need, for another 2 minutes, or until the mixtrue is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You'll have a soft stick-to-your-fingers dough tha twill ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.
Scrape half the dough onto one side of the baking sheet. Using your fingers and arubber spatula or scraper, work the dough in to a log about 12 inches long and 1 1/2 inches wide. The log will be more rectagular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of th baking sheet.
Bake for 15 minutes, or utnil the logs are lightly golden but still soft and springy to the touch. (This took me longer than 15 minutes, probably closer to 25.) Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
If you turned off the oven, bring it back up to 350 degrees F.
Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. (I cut mine a little thinner.) Return the slices to the baking sheet--this time standing them up like a marching band--and slide the sheet back into the oven.
Bake the biscotti for antoher 15 minutes, or until they are golden and firm. Transfer them to rack and cool to room temperature.