Yesterday I met my friend, Mary, for a walk. It was a beautiful, sun-filled day in Rochester, NY (a normally cloudy place). When I opened the door of Mary's car I sensed a wonderful aroma - sweet, spicy, fruity. I looked around and saw that the car was empty of any food. When I mentioned the aroma to Mary she said that she had been baking apple pies that morning. I too have been having a similar experience. I tend to bake in the morning and I have been noticing that when I wash my hair it is sweet smelling and the clothes that I had on are also permeated with sugar and spice.
Well, last night I decided to make Chocolate Chunk Biscotti. My previous forays into biscotti making were very pleasant. This time it was not pleasant at all Nick says that the dough will be sticky. This is a gross understatement. The dough was a mess. A big chuncky chocolate mess. I wrestled two logs onto a cookie sheet and shot them into the oven. They turned out fine, a bit larger than I had hoped but fine none the less.
I also made meringues. As most people know meringues are made of egg whites and sugar. These meringues also have walnuts and raisin bits in them. They are called Walnut Boulders. And since I had egg whites in the refrigerator and it was, as I mentioned, a gloriously dry day in Rochester and meringues don't behave well when it is raining I gave them a whirl.
Hey Baker-with-the-aura,
ReplyDeleteHave you been on vacation? I do so miss your regular blogs! And pictures of yummy pictures.
Here is my question? What is the difference between pareils and non-pareils? Do pareils even exist?
Thanks,
theMonster