Since my last post,
I’ve received a lot of buzzzzzz.
Some of it has been sweet . . . some of it has stung like a bee.
Here is what I do know:
This baking blog of mine, is nothing but a sweet hobby . . . nothing more, nothing less.
I don’t have sponsors, editors who check for misspelled words, photographers or kitchen assistants behind the scenes.
millions billions of smart, creative, amazing, mind blowing blogs just a mouse click away.
I’m humbled to think that with all there is to choose from . . .some of you still pull up a chair & visit me!
I thank you.
Let’s move on to sweeter more important things,
like these Chocolate Dipped Palmiers.
Before I forget again & again & again,
many of you have wanted a picture of my kitchen island.
Yes . . . it’s stained a different color than the rest of my cupboards.
I love it . . . It’s huge . . . It’s where I prepare everything.
It has a hickory top, but the rest of my counter tops are black granite.
Hopefully that answers the questions I’ve received . . . if not, leave me some more.
One of the perks of this baking blog is the Cookbooks that land on my front porch.
It’s like Christmas every week.
This Cookbook “BAKING” by James Peterson is on my top 10 list!
That is really saying something, considering I have hundreds of cookbooks.
Really I do.
It has step by step pictures on every single page!
It is seriously awesome.
If you can’t make something amazing, after following the instructions . . . you better step out of the kitchen.
When I saw the recipe for Puff Pastry, I thought . . . “Gee, If I wasn’t so lazy, I would make my own Puff Pastry!” Guess what? I knew that I had a box of puff pastry sitting on a shelf in the fridge. So I grabbed it. I took the easy way out, but I promise you . . . they are still ultra delicious. I’m really not lazy, I’m just busy.
Palmiers are crisp buttery cookies made out of puff pastry dough, that’s rolled into a rectangle using granulated sugar on the work surface instead of flour. They’ll keep for days but like most pastries are best eaten right away. It’s best to bake these in two batches, one sheet pan at a time.
Come on, grab your home-made puff pastry,
that box of puff pastry.
I’m not here to judge.
Roll puff pastry dough into about a 9 x 12 -inch rectangle about 1/4 inch thick.
If you’re using a box – Press the seams as flat as possible.
Use granulated sugar on the work surface and on top of the pastry.
Trim the edges if needed.
Fold over one side of the rectangle to form a 1 inch wide flap.
Repeat on the other side.
Sprinkle the folded sides of the rectangle generously with sugar.
Fold the two sides so they meet in the center.
Sprinkle again with sugar.
Roll gently over the rectangle to press the folds and keep them in place.
Don’t press too hard!
Fold one more time.
Press gently along the sides of the strip with your hand to even the strip if necessary.
Wrap the strip of pastry carefully in wax paper and chill for at least 30 minutes.
then . . .
Preheat your oven to 400 degrees and line 2 cookie sheets with a silpat or parchment paper.
After 30 minutes are up, pull the pastry from the fridge.
I like to use the bench scraper to cut 1/4 inch thick slices.
Sprinkle with a bit more sugar.
If you like,
You can also sprinkle Cinnamon over the pastry as well.
Arrange half of the slices on the prepared sheet pan.
Leave at least 1 1/2 to 2 inches between the palmiers to allow them to expand.
Bake for about 15 to 18 minutes or until golden brown.
Flip them over and make sure the underside has that beautiful caramel color as well.
If not . . . leave them flipped and bake a bit longer.
You can dive in and eat them . . . just as they are.
They are flaky and oh so delicious.
I decided to let them cool, melted some Symphony bars and pulled out a few sprinkles.
I also chopped a few pistachio nuts.
These are pretty for Valentines day,
but . . .
For the big Super Bowl game coming up,
you could dip the Palmiers in Candy melts using the Teams Colors, and sprinkles to match their uniforms.
I guarantee you they will snatched up in a hurry.
Now . . . because I love all of you who visit me,
and because I’ve been told
you put up with my fuzzy pictures, misspelled words and less than healthy dishes,
I’m hosting a giveaway.
Yes me . . . and I’m good for it.
by James Peterson
It’s an enormous hardbound beauty – a heavy sucker!
FYI: It doesn’t come with the wrench, the book holder or the decor to the left.
There is always a catch.
It’s not that difficult.
Scroll up to my menu bar . . . it’s dark brown . . . at least on my screen it is.
1. There is a Pink P.
Click it – and follow me on Pinterest – Pretty Please.
2. There is a Blue F.
Click it – and Like me on Facebook – (Oh gosh – I’m really trying to love Facebook)
3. There is a Yellow Subscribe icon
Click it – Subscribe through a reader or by email – this way you are notified each time I make a new post!
4. Leave me a sweet comment BELOW THIS POST please – Leave me your favorite Super bowl recipe.
It can be sweet, savory or anything in between.
On a future post, I will post all your favorite recipes, choose one recipe to make & highlight.
I will also need a way to contact you, if you are selected through a random # generator.
This giveaway if only open to those living in the U.S. or Canada.
All 4 requirements will be checked in full.