Monday, April 5, 2010
Joy is gracious. And calm. And talented. And pretty. She was nice about it when I overdid it on the corn syrup in her vanilla glaze, and when our chocolate glaze set too early. In our downtime, Joy shared tips on food photography and this crazy awesome little world of blogging that we’ve just recently joined. She was a great teacher in every sense of the word, and to put it bluntly, her recipes kick ass. You should make them too.
If you want to see her in action, check out the On the Lamb cooking demo this Saturday at noon at Surfas in Culver City.
Lotsa pictures after the jump!
Our class was held at Ramekins in Sonoma. Their kitchen had some amazing tools, including the largest rolling pin I've ever seen.
We started by making an epic cookie mash-up: Red velvet cake-like cookies, with a black and white frosting combo.
Here's Joy with the moms at the mixer. Our moms had a good time too.
I must say, our cookies looked pretty great, despite an incident that may or may not have involved another group accidentally stealing our perfectly baked cookies, and leaving behind their slightly overbaked ones. The ladies of Butter + Cream do not hold grudges, we would just rather not talk about it.
I think that Mary won the creative points for the class.She created a black and white cookie that was full of all kinds of love:
We also made the most decadent, sugar-coma inducing goodness that I have ever had. Rice Krispie treats topped with a layer of peanut butter fudge, topped with a layer of chocolate fudge. Fudge. On Rice Krispie treats. I know, I just blew your mind.
If I had to pick a word for this dessert it would be: ridiculous.