I redesigned this blog, and by redesign, I chose a predesigned generic layout off blogger's menu because it's been so long since I've coded that I can't figure out what the heck is going on, but the blog needed a serious visual update. This is: Food I see, cook, and eat, along with some philosophical and nostalgic ramblings, and a pinch of science and principles learned in cooking school and from voracious reading...and eating. Very voracious eating.
On cookie day in Commercial Baking class, Chef brought in a dozen classic cookie recipes and had each lab team bake up a large batch. I remember making dozens and dozens of these in class, pinching the tops gently, like Chef taught us, then bamming them with powdered sugar as soon as they left the oven so they've have a sort of sugary glaze over the top. They were pretty tasty! I've since seen several versions of this recipe, and when I decided to have a Mexican mole (mo-lay) night, I decided to make these for dessert, using almonds as the base nut. Who am I kidding, I'm the only base nut around here. *woohoo, woo hoo hoo*