Can we talk?
 |
| The dough is so good, you could just stop here. |
 |
| Didn't use milk in my icing. Just lemon juice. |
After much ruminating, I've decided to continue on! The main thing is that I want to keep learning. Baking With Julia doesn't contain Dorie's recipes, or Julia's for that matter. The recipes in that book come from many different baking experts, and yes it's a treasure, but each contributor has their own style.
Baking Chez Moi, on the other hand is Dorie's baby. And I trust Dorie. Not gonna be obsessive though. I'll bake what I want from both books, and pass if I'm not interested or overwhelmed by other things. This is supposed to be fun, not a beat-myself-up-for-missing-this-week's-recipe marathon. When my husband asked what I was making, I replied that it was something I can't pronounce. Palets de Dames, aka "cookies".
You might notice that my cookies don't exactly look like Dorie's. Oh well. Something happened when I mixed up the icing with food coloring and before I knew it, the spirit of Jackson Pollock took over.
Heck, I didn't know what they were supposed to look like since my book hadn't arrived yet. But as I was finishing up in the kitchen, a car (yes, a CAR with a delivery service logo on the side) pulled up in the driveway and delivered my book. It's a sign.
 |
| Got myself a butter crock too. And some measuring spoons. And a book with the words "tidying up" in the title. |
 |
| See that roasted veggie quiche? Homemade crust. I never would have done that before Tuesdays With Dorie came into my life. |
 |
| Close enough! Who cares if they have different personalities? |
Since this is the first recipe we've tried from Baking Chez Moi, it's the perfect time to jump in and join the Tuesdays With Dorie group. You can see the blogs of the other bakers here. Click around, and see how much you can learn. It's really fun if you don't get too perfect about it. Obviously, that's not my problem. Ha Ha!
And now, for your entertainment, a shoe. Because we're "taking off" on a new adventure:
1) LOVE the icing art.
ReplyDelete2) This is supposed to be fun, so I say do what works for you.
I always enjoy your posts :-)
Thanks, Cher! I can't begin to tell you how much I have learned from you. One of the reasons I like doing TWD is the opportunity to see recipe modifications and hints from people who know what they're doing. My mother died when I was young, so I never had much of a chance to learn cooking from watching someone. This group is sort of a 21st century way of doing that. I am grateful. One day maybe I'll even try... duck!
DeleteGorgeous cookies, oh my you have really raised the bar right from the git go!! They are just beautiful. I exited TWD BWJ early on as it just wasn't the same as TWD where we had such wonderful recipes from Dorie in her style of teaching and explaining. I'm so happy to be back for round 2. And I can tell each recipe is going to be off the charts over here, that will be fun to see!
ReplyDeleteKayte, what was the first TWD book? I might need another special delivery! Looking through Baking Chez Moi, I am loving all the stories and extra information Dorie gives for each recipe. It's almost like a novel with recipes.
DeleteI think it's great that your cookies have their own personality - love the Pollock take on the icing. And I think it's important that it's fun to participate. Completionism doesn't necessarily make for the best learning environment. I'm looking forward to baking with everyone over here again.
ReplyDeleteI really enjoyed your post! Your cookies look lovely…I like the Pollock look! We should always add our own personalities to our baking! That’s what makes it yours!
ReplyDeleteDon’t you just love getting those Amazon boxes….they always excite me! Happy Baking, Margaret!
Love the Jackson Pollock look! And the art on the counter! Cooking should be fun and it looks like you're having lots of it!
ReplyDeleteLove the look of your cookies, as well as Jackson Pollock. It is fun to play with your food - despite what some may say. ;)
ReplyDelete