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Posts Tagged ‘sugar cookies’

Well folks, 2013 has arrived; the year that has me saying goodbye to my 20’s.  I don’t feel old, and I certainly don’t look old, so all that’s left to do is get my lie straight.  I am 27 years old.  Yeah, not too old, not too young.  27 is good.

I’m sorry it has once again been awhile since my last update.  I can say I was busy, which is true, but I’ll stop making excuses now.  Here’s what I’ve been up to:

November . . .

Thanksgiving!  I took the reigns and co-cooked the meal alongside my mother.  I usually bake a couple pies and maybe bring a side or two along, but I decided that 2013’s Thanksgiving Dinner is going to be made by me and me alone.  So 2012 was the dress rehearsal.

It went very well.  I made corn muffins, rolls, cranberry sauce, and a chocolate pecan pie (using Alton Brown’s recipe with normal pecans, and adding chocolate chips) the day before.  Then I went to my parents house and prepared the stuffing and sweet potato casserole with my mom.  Woke up bright and early Thanksgiving Day to make a derby pie and Thanksgiving brunch, cranberry/orange nut bread.  Back over to my parents house to get everything else cooking.

I kept a list of when everything needed to go in the oven so that I wouldn’t get flustered with the timing of it all.  The only thing I didn’t end up having a hand in cooking was the actual turkey.  My dad smoked it.  Then he carved it up using his new ceramic knives from Costco.  Big mistake.  The knife broke and we ended up spending half an hour looking for sharp white knife shards.

Throughout 2013, I’ll need to remake all of our standard (and experiment with new) dishes, and cook a whole turkey, so I’m ready to go for my big day.  My mom always does a great job and I hope I can live up to it!

      

December . . .

Started out the month with a quick hop to Las Vegas to see the Script.  Fourth show in 6 weeks, not bad!  They were playing a gig with Train and Better Than Ezra.  My friend Jessica and I almost didn’t get into the show because we had trouble with our tickets, but with determination, we managed to find tickets for $10 each.  Got in the venue just as the Script took the stage, timing couldn’t have been better.  And of course I brought them some goodies: chocolate cake balls and pecan pie bars.

Then started the crazy holiday baking frenzy.  In the course of a week, I make 8 different varieties of cookies/bars, totaling 315 pieces.  They were then boxed up and shipped to a lucky list of friends around the country, and the rest were bagged for local friends and coworkers.  I’m not a fan of freezing cookies which is why I ended up doing everything in one week, but next year I’m going to spread it out and use my freezer more.  I was insanely tired after all that baking.

      

The night before Christmas, I made homemade cinnamon rolls.  Woke up early the next day to frost them before heading over to my parents for the festivities.  They were delicious, mainly because I didn’t skimp on the cream cheese frosting.  I was rewarded for being such a good little baker with more cooking/baking items from Santa.

    

Last bit of baking in 2012 was a mini chocolate chip cake for a friend.  His birthday is New Year’s Eve Eve and it had been a long time since he had had a birthday cake.  I was a day late in giving it to him, but we celebrated on New Year’s Eve in Vegas.  Still can’t tell you how it was because we haven’t eaten it yet.  Unfortunately he got food poisoning and was unable to eat for the next couple of days.  It went in my freezer and we haven’t found the time to enjoy it yet.  Hopefully it still tastes good!

January . . .

I haven’t worked up the energy to bake, except for a half batch of brownies.  My Christmas tree is still up (being pitched tomorrow) and I feel like the holidays blew by.  The baking will resume again once I’ve caught my breath.

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So it’s been kind of an Irish month.  Okay, not really.  But I went to Globe, AZ in September and came across a bunch of cookbooks in an antique store.  I could have browsed for hours, but unfortunately didn’t have the time.  I did manage to find a sourdough book with a whole bunch of recipes using sourdough starter, which strangely enough is difficult to find online.  So I took my “friend” Paddy out of the refrigerator, freshened him up a bit, and made some sourdough bagels.

I’ve never made bagels before.  Using my starter had me worried as well since Paddy doesn’t seem to produce consistent results.  But at least this recipe didn’t require a 12+ hour rise, so if the end product wasn’t perfect, I wouldn’t be too disappointed.

So you boil and then bake bagels, eh?  Nifty process and it all went quite well.  I let my Kitchenaid mixer do the kneading, then left the dough to rise for about 3 hours.  Shaping the bagels was a cinch, then they rose for another 30 minutes before taking a boiling water bath.  I think the heat activated the yeast because they seemed to swell up well during the boil.  Then popped in the oven to finish before eating.  Texture wasn’t quite like I thought it would be for bagels, but they certainly made amazing ham, cheese, and avocado sandwiches.

A few weeks ago was my grandpa’s birthday.  His favorite cake is either chocolate with white frosting, or white with chocolate frosting.  I get kind of bored always doing the same kind of cakes, so I decided to experiment and make it a cookies and cream cake.  Chocolate cake and vanilla frosting would still be involved, but mixed in the frosting would be Oreos for a bit of a crunch.

Note to anyone wanting to try this: mix the Oreos in the frosting to help it all stick together.  I spread the frosting between the layers and then sprinkled cookie crumbs over it.  When cut, the layers didn’t hold together very well.  Overall, not my favorite cake.  I think the cookies just made me overly thirsty, so have a glass of milk nearby.  But a cookie crumb around the sides is a good solution when running out of frosting.

Just this past weekend, I went to see my good friends the Script (okay, they probably consider me more of a crazy fan) in San Diego and LA with my concert partner in crime, Jessica.  As always, I couldn’t show up empty handed.  But what kind of cookies should I make this time?  The list was long, but I settled on french macarons (now that I seem to have the hang of them), white chocolate dipped chocolate chip cookies, and sugar cookies (to get creative with).

The macarons turned out well, except the vanilla ones had to bake quite a bit longer because the bottoms kept sticking to the parchment.  I’m not done learning about these delicate and frustrating cookies yet, but they were definitely more than presentable.  I realized for the chocolate macarons, I didn’t have any heavy cream to make chocolate ganache.  I took a chance (because I didn’t want to go to the store) and tried a heavy cream substitute comprised of milk and butter and by George, it worked!  I think I actually liked the ganache better with the heavy cream substitute because… duh!  Butter makes everything better.

The chocolate chip cookies were delish!  I still go with the good ol’ Toll House recipe on the chocolate chip bag.  I’ve found that as long as you take them out of the oven when they’re just slightly browned and let them finish baking on the cookie sheet, they’re perfect.  If you let them bake too long, they seem to be a bit dry.

Now for the sugar cookie fun.  I’ve done the band’s instruments before, meticulously hand painted with food coloring, so I didn’t want to do that again.  Seeing as how their new record #3 just came out (you can buy it here or on iTunes), I went with a #3 song theme.  Millionaires translated into round cookies with a gold Euro and writing underneath.  Six Degrees of Separation was done by making cookies in the shape of thermometers that measured six degrees.  Hall of Fame was done with Hollywood Star cookies with the band members names on them.  A hand cookie cutter folding the outside fingers down created the 3 fingers up cookies.  And Broken Arrow were also round cookies with a sky background and painted broken arrows flying across.  I wanted to do Kaleidoscope cookies but figured each one would take about 30 minutes to hand paint.

The cookie drop didn’t go as well as hoped.  Jessica and I went to the venue early to try to catch one of the guys.  We saw the tour manager so should have just given them to him, but he seemed busy.  After soundcheck, a guy who works at the venue said they were sitting down for dinner so probably wouldn’t be out for awhile.  I almost gave them to him to see if he’d take them back, but doubted they’d be delivered.  When I told Jessica this, she said “You don’t give your cookies to just any one.”  And my response was “no, just musicians.”  Ladies and gentlemen, my new slogan was born.  Ha!

Fortunately a few minutes later, one of the band’s crew members walked out to the buses and took the cookies.  I’m still not sure if the band ever saw them though since they went on the crew bus.  Oh well.

Was a great couple of shows and so good to see those guys back at it.  Now my count is 10 Script shows and I’m eagerly awaiting the next one, which will most likely be Atlanta in a couple weeks or Vegas in a month and a half.  No, I don’t have a live music problem . . .

 

 

Sourdough Bagels:

  • 1 cup sourdough starter
  • 2 eggs
  • 3 tablespoons cooking oil
  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 gallon water plus 2 tablespoons sugar

In a large mixing bowl combine sourdough starter with eggs and oil.  Mix together flour, salt, and sugar. Add to starter mixture.  Add enough additional flour for the dough to leave the sides of the bowl.  Turn out onto lightly floured surface and knead for 8-10 minutes or until smooth and elastic, adding more flour if necessary.  Cover with a cloth.  Set in warm place free from drafts until doubled in size, about 3 hours.

Turn out onto floured surface and divide into 8-10 pieces; shape into balls.  Punch a hole in center with a floured finger.  Form a doughnut shape by gently enlarging hole, working each bagel into uniform shape.  Cover and let rise for 30 minutes.

Add sugar to water and bring to a boil.  Drop each bagel into the boiling water one at a time.  Boil only 4-5 bagels at a time.  Cook for 7 minutes, turning once.  Drain; place on greased cookie sheets.  Bake at 375F for 25-35 minutes.  Bagels should be golden brown and crusty.

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I’m starting to think about my future in baking.  Will it always be just a hobby?  Or should I try to make something more out of it?  I’d like to try for the latter, but then I get discouraged when I see what other people make.  My decorated cookies/cakes start to look very amateur.  So would I really be able to make a profit by selling my goodies?

Right now, I’m just baking for the fun of it.  But I end up spending quite a bit of money on ingredients and either need to slow down or start charging.  I made a cake earlier this month for a friend.  Took it to karaoke and fed the bar.  A few weeks later, I made a cake for a coworkers mother.  He worked a couple days for me that I had needed off so I offered to make him a cake.  More time and money.

The next few birthdays/events, I’ll just whip up a batch of chocolate chip cookies instead.  They’re a bit cheaper but mostly they’re quicker.  Well, except the cookies I make for bands.

The Script is in town tonight.  Of course I have to bring them cookies.  So I made chocolate chip (with two different kinds of chocolate), snickerdoodles, and sugar cookie instruments.  Combined time to make/decorate = 14 hours.  I decided to make the sugar cookies into the band’s instruments that they use on stage.  Danny’s and Glen’s, piece of cake.  Mark’s and Ben’s . . . well, each cookie probably took about 15 minutes.  Multiply that by 10.  The reason they take so long, besides the fact that I hand painted them with food color, is because I frost them twice, first with a buttercream and then with an icing that hardens slightly and dries shiny.  I’ve found that if I don’t do the coat of icing, the buttercream melts and the cookies stick together and lose their decoration.  And I don’t skip the buttercream because it’s much tastier than the icing.  I’m happy with the way the cookies turned out.  I just hope they hold up in transport and also in the Arizona heat.

                  

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I am not learning any new skills lately.  Rather, I’m working on the ones I already have.  And let this be a lesson to you… networking is a very important tool.  I’m using my cookie skills to get my name out there.  Like I’ve mentioned before, I will write a book at some point about my experiences traveling around, following bands.  Until then, here’s a tip to being a good groupie, I mean fan.  Consistency is key.  You can meet a band, but they won’t have a clue who you are if the next time you see them is 1+ years.  They remember me, but it also helps that I bring baked goods.

My kitchen’s been pretty busy the last couple of months making cookies for rockstars.  Athlete was here and I was so excited because it had been way too long (2+ years) since I’d seen them.  They remembered me only after I mentioned making them fortune cookies way back when.  See, it works!

Then my friend Jason Kanakis was in town playing for Angel Taylor.  They shared their dose of cookies with Kris Allen and crew.  Shortly after, Tony Lucca and Ernie Halter rolled through town.  Lovely guys, great show.

I had a brief intermission to hop across the pond to my more favored part of the world, Europe, to visit my sister and her family in France.  I baked my sister a Domo-kun cake for her 30th birthday.  A side trip to Belgium was taken, so don’t be surprised if you see my experimentations making Belgian waffles soon.  So delicious!

I hate pie!  Kind of randomly thrown in there, but after I got back from France, my friend Nick (Nickstar) had a birthday and had been requesting pie for a couple months.  So I figured I’d make some rather than the traditional birthday cake.  What a bitch!  Fifth time was the charm with the pie crusts.  They stuck to the rolling pin, shrunk in the over, burnt, etc.  I even got angry with the kitchen, though it was clearly not the kitchen’s fault.  A heated argument lead to blood (pumpkin) stains on the carpet (tile) and an injured chef.  I still have a scar from the burn the oven inflicted upon me.  I know that I should tackle (literally) pie again since it appears that I have a serious weakness there, but I hate pie!

Back to cookies. Next was a failed mission to deliver cookies to Gavin DeGraw.  My friend and I went on a man-hunt the night before his concert to a hotel he had stayed at before.  We thought we hit the jackpot when we saw a tour bus outside, but it turned out to be the bus for DJ ATB.  The next day, after Gavin’s show, the same friend and I walked around and even hung out at the Hyatt downtown hoping that Gavin would be sighted.  No such luck.  I hate failed missions, but his loss was my coworkers gain.

Then the King of kings rolled through town with a great big grin and some good cocaine, Jesus by his side in the pouring rain.  **Alert – Bob Schneider reference**  Okay, I didn’t see cocaine or Jesus, but it did pour that day.  I worked on his cookies all weekend.  They were very special cookies.  No, not like that!  I just spent a lot more time on them and even designed special guitar sugar cookies that had the artwork on them that his guitar has.  He got the motherload:  sugar cookies, Bob bars (AKA magic cookie bars), chocolate chip, vanilla macarons, and snickerdoodles.  Everyone in the band/crew enjoyed them, except Bob who notified me that he’s on a diet.  Stop dieting Bob, you look hot!

The opening band, Bascom Hill, was a bit jealous of Bob’s cookies.  So I decided it was time I took my cookies on the road (or in the air) and went to see the two bands a week and a half later in Salt Lake City.  Both bands got chocolate chip and oatmeal raisin cookies.  I had neither the time nor money to bake a lot.  Traveling with cookies can get annoying too.

In between the Bob shows, I was also asked by a friend to make her cupcakes for her birthday.  A paying gig!  I just made her a dozen and a couple special ones for her and another girl whose birthday was just beforehand.  I had an idea to make them like little tiered birthday cakes.  Big cupcake on bottom, medium in the middle, and a small on top.  They turned out really cute, but decorating small things is probably harder than larger models.  After the money on ingredients, I probably made 25 cents per hour that I worked on those cupcakes.  But I wasn’t really doing it for the money.  Networking!

Five For Fighting (John) was here so he got cookies too, then winding down the concert marathon, the Script was in town last weekend playing a show at the Fair.  I’ve been a fan of theirs for about a year, after I saw The Man Who Can’t Be Moved video on VH1.  The song is good and the lead singer looked hot, so I grabbed their record and really dug it.  And they get MAJOR bonus points because they’re from Dublin.  Awww… Ireland, I miss you!

So I was really excited to see them, but didn’t know if I’d have a shot at meeting them.  It’s a bit different at a bigger venue.  I whipped up some chocolate chip and oatmeal raisin cookies just in case.  And luck would have it, I spotted a friend of mine on stage before the show.  Connections from networking!  I texted him to see about a possible meet and greet, but they had already done them.  The quest was not over, and after the band took the stage, I knew I had to meet them.  It was love at first sight.  Yeah, I’m geeking out a little.  But I think Danny O’Donoghue has to be the sexiest man I’ve ever seen in my life.  My friend Jessica and I were smitten… I think I could triumph over her in a battle.

After the show, I got a text from my buddy of a possible lead to where the band was going to go party.  We went to bar #1 and spent an hour and a half there.  No signs of hot Irish men (except the bartender who was actually quite cute, but a bit older), so we moved on to the other possible bar.  Score!  Walked in the door and almost into Danny.  He’s hot on stage, but even hotter in person.  Good Lord, I’m smitten.  I handed him the pink box (that sounds dirty… I wish it was) of cookies and introduced myself.  They all really enjoyed them which totally makes me happy.  And of course, I threw in guitar picks, just like I had with all the other cookies.  Those guitar picks are probably some of the best networking tools I have.  It’s something they can keep even after the cookies are gone and it definitely helps my name get out there.  At some point, I think I’d like to have a cookie bake shop.  Until then, I want Cookie Kelly to be spread around as much as possible (that sounds dirty too).

There’s a few more concerts coming up soon.  Tony Lucca will be back, Griffin House is playing that same night.  I’d like to try to see both.  Then I may try to see the Script in Orlando next weekend.  After that is Tyler Hilton.  My oven will stay busy, but I love baking cookies for bands.  And the way musicians light up when they see homemade cookies being brought to them makes my day.

I will hopefully have more updates for you shortly.  I’ve been a bad blogger, but I promise I’ve been a good baker.  Until next time, stay sweet!

I did not get a picture with Danny, sadly.

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“Hey there Eclair, have you gained some weight?  You’re looking a bit doughy around the middle.”

That is exactly what I said to my cream puffs on Labor Day.  Okay, not really.  But I thought it . . . just now . . . not then . . . cause I’m not THAT quick-witted.  And I guess it wasn’t really THAT witty anyways.

I was self-assigned to dessert on Labor Day for our lil’ family BBQ, and rather than make the always classic chocolate brownies, I decided to make profiteroles which are pretty much cream puffs with a chocolate ganache, or I guess they’re pretty much eclairs.  I figured that would please the masses (because I have such a large family: mother, father, brother, grandmother, and grandfather) and it would be something I’ve never tried before.

The recipe was so simple it surprised me:  butter, flour, eggs, and water.  I added sugar too because, come on, this is dessert!  I got the recipe out of my British cookbook.  Don’t start . . . British food is fine.

When the profiteroles were mixed and baked, they had a nice golden brown doneness to them.  Perfect!  Or not.  When I whipped up the whipped cream and cut a puff to fill, I saw dough.  Now some people in my family (ahem, Mom) like undercooked baked goods, but a taste-test proved that these were unacceptable.  The shells were tossed in the garbage and the whipped cream was placed in the refrigerator for another day, another lesson.

Our guests had arrived and there was no dessert.  So much for learning a new skill; brownies to the rescue.  I quickly mixed up some brownie batter and got that baking while we ate lunch.

The brownies were delicious, but it’s old hat.  This blog is not intended for me to bake things I already know how to bake well.

Later that night, I brought out the sugar cookie cutouts I had baked a few days ago in order to decorate them and take to Scottish musician Paolo Nutini.  I had my assistant (friend) Lindsey help on the assembly line to get them done relatively fast.  I did a base coat on each cookie with buttercream frosting, because it just tastes better than icing, then spread icing on top which gave it a smooth, shiny finish, and also hardened a bit so that the cookies wouldn’t stick together if they got a bit warm.  They did have to make the trip to Tucson with me.  The worst thing that can happen to sugar cookies with buttercream frosting is to spend a lot of time on detail work and then find the cookies stuck together and smudged after packaging and transporting.

The cookies turned out nice, and they were successfully delivered — I found a man standing by Paolo’s tour bus who had a Scottish accent.  Next time, Paolo requests weed cookies.  He was just kidding!  I don’t want to get the kid in trouble.

Next order of business was to thaw out the failed chocolate cake from the previous lesson.  Yeah, I didn’t trash it.  I figured it needed a fair chance and not just a little taste from a silicon cupcake mold.  I cut a small piece off the end of the cake and added a dab of chocolate frosting to find that it was actually pretty good.

Buttermilk chocolate cake re-evaluation:  B+

Well this just worked out great.  I had one chocolate cake and one bowl of whipped cream.  I put two and two together, literally, and added some chocolate frosting on top to make a chocolate layer cake with a light whipped cream filling.  Half of it got eaten by my family and the other half went to work with me.  I just can’t keep up with the eating part of this baking project, so my coworkers get to help.

Overall, not a bad baking week.  The profiteroles were pathetic, but I know next time that I need to bake them longer.  Next lesson may be slightly delayed due to a possible mini trip to Los Angeles.  But I know that puff pastry is in the cards because I am taking part in the monthly baking challenges from the baking club The Daring Kitchen.  I have never made a french pastry like that before, should be interesting.  I better stock up on butter.

Profiteroles – F

Brownies – A+

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I think I’m starting to get lazy and careless.  This is not good seeing as how I’ve only been at this for a month.

I went to open mic night a week ago and decided to make some chocolate chip cookies to take to Walt, the man who runs it.  He’s been requesting more ever since I made him some over a year ago.  So I g0t out my favorite recipe for it and started mixing.  When I got to the part about adding the sour cream (yes, it uses sour cream as the acid that counters with the baking soda), I decided to substitute lowfat plain yogurt since I had made a point of buying it, yet letting it nearly spoil in the refrigerator.  I had already added the sugars though, but didn’t feel like the addition of a LITTLE more sugar would cause harm.

I also added the additional one cup of flour more than the recipe calls for so as not to end up with chocolate chip flat-as-a-pancake cookies.

First tray comes out of the oven and what do I have?  Chocolate chip flat-as-a-pancake cookies.  No problem, those will be the reject cookies set aside for my family (They can’t complain.  The cookies still tasted good).  I stirred in more flour and the next batch was better.  Still a little flatter than I like, but I once added a lot of extra flour to the batter and ended up with high and dry cookies.  The extra sugar from the yogurt made these pretty sweet, but not in a bad way.  The gold-star cookies went to Walt, with a few leftover for Matt the Electrician‘s wingman Scrappy Jud Newcomb.

Next baking project was a bit more important because the result would be consumed by my friends.  I wouldn’t exactly call them critics, but I have a reputation to uphold.

Once again, a look in my fridge showed me a bottle of buttermilk nearing expiration.  So you know now that I don’t like to wash dishes (don’t worry, I DO wash them though) and I don’t like things that I’ve paid for go to waste.  So I found a nice little chocolate cake recipe that called for buttermilk.

Near the end up mixing up the batter, I went to add my dry ingredients and realized I only had about half the amount of cocoa powder that I needed.  Well crap.  I’m lazy and didn’t feel like making a grocery run, so I just added some hot cocoa mix.  Probably not the best substitution, but the label said it had cocoa powder in it.  To be on the safe side, I filled one muffin cup with the batter for taste-testing and baked it with the cake.

Um… the outcome definitely would have raised questions about my baking ability.  Not chocolaty enough, and no amount of rich frosting would have saved it.  Into the garbage it went and out came the no-fail recipe for a chocolate chip cake.  So I wasted the buttermilk and had to use even more ingredients.  Fortunately I had every thing available for this cake, just had to run out to the grocery to buy more cocoa powder for the frosting.  Alas, the trip was unavoidable.

At this point, I had wasted quite a bit of time.  Earlier in the day, I rolled out and baked all the sugar cookie dough I had made a few days ago.  Then I made a failed chocolate cake.  So once the good chocolate chip cake was baked and cooled, I didn’t have much time for decorations.  And decorating is my favorite part!  I love being creative.

To make it simple but pretty, I figured I’d frost it with a rich chocolate buttercream and then make a little white chocolate bow and ribbon to go on it to look like a gift.  I’ve made a 3D chocolate bow before by melting down chocolate and spreading it thin on waxed paper, then looping the paper so the chocolate ends touch eachother, and chill till hard.  Then I take the chocolate loops (about 4 of them) and arrange them like a bow with a couple straight pieces as the ends.  Bad explanation?  See the “Piece of Cake” section for a picture.

I melted down some white chocolate that was white/red swirled so that it would make a pink bow.  The color actually came out quite red.  Then to make it pretty and shiny, I added a couple drops of corn syrup.  Whoa chocolate!  What the hell?!  The chocolate totally seized up into a lump.  And it wasn’t even shiny!

Brilliantly, I concluded that if I added some water to the chocolate, it would be a nice spreadable consistency again.  After I mixed in some water, I went to the internet and googled “chocolate corn syrup.”  Immediately, pages about molding chocolate came up.  I flashed back to Ace of Cakes and Cake Boss and thought, “hmmm… I may have something here.”

I went back to my lump of chocolate which had stubbornly separated from the water.  Apparently, the two don’t get along.  I dried the remaining water off the chocolate just like I blot all the nasty grease off pizza.  Then I stuck the stuff into the freezer since I didn’t have two hours to chill it.

Ten minutes later, the chocolate was super hard and unworkable.  Back in the microwave it went, taking me right back to where I started.  I took the now warm lump and kneaded it a bit.  It still wasn’t very workable because it was kind of dry.  It definitely didn’t want to be pulled like the pulled sugar (see Lesson 1).  But like the pulled sugar, I got a rose made.  Yes, it took several attempts before I got the finished product.  But I proudly displayed the red rose on the cake and piped some white chocolate to say “Happy Birthday.”  Underneath, I formed rose petals out of the molding chocolate and arranged them to say “Ali,” who was the birthday girl.

All-in-all, pretty interesting day, definitely a long one.  With the sugar cookies, two cakes, and decorations, I had been going from 11 am to 9 pm.  But I think the birthday cake lived up to my reputation.  Cookie Kelly can hold her head up high… for now.

Chocolate chip cookies:  B+

Buttermilk Chocolate Cake:  F

Chocolate Chip Cake:  A

This little baker needs a few days off, at least until Monday, Labor Day.  I also need to bake something for Paolo Nutini to take to his show on Tuesday.

chocolate chip cookies chocolate chip cake

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