Are you hungry yet?
On Monday we made a ton of cookies, bars, and petit four secs. We focused on cutting/portioning the bars in uniform size, garnishing, and platter presentation. Here is what our class made as a whole: (the ones in BOLD are what I personally made):
MAGIC BARS (aka SEVEN LAYER BARS)
Pecan Diamonds
LEMON BARS
Fudge Brownies
Blondies
FRENCH MACAROONS (pink)
Coconut Macaroons
COCONUT MACAROONS WITH CRANBERRIES
Baklava
Raspberry Oat Bars
Chocolate Oat Bars
Linzer Cookies with raspberry filling
Butter Cookies
Chocolate Butter Cookies
HAZELNUT BISCOTTI
Italian Wedding Cookies
Scottish Shortbread
We learned that after baking bar cookies, it's best to put them in the freezer before cutting them. It also helps to have a big container of hot water to dip your knife into. This allows for a nice, clean cut. Here are a few more pictures from the end of class. . .
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