Last week I posted about the cooking party in which several members of Team Charm tried out some recipes. Today I have some more photos from Amanda, and a little bit more about what we were making.
Lavender Chocolate Chip Cookies
I was skeptical about lavender chocolate chip cookies. I felt like chocolate chip cookies have survived for many years without any floral elements, and remain pretty much perfect. Still, I’ve had lavender chocolate bars and enjoyed them, so I was willing to give the cookies a try.
We failed to truly test the recipe by letting the cookies cool and harden, and snatched them right off the cooling sheets. They were less sweet than I expect a cookie to be, and the lavender flavors and chocolate flavors went well with the heartier texture of the oatmeal.
I bought a pint of heavy cream when I was making the imitation Berger cookies, and I only used half a pint, so I decided to use the rest in the recipe for cream scones given in Crust and Crumb.
I dutifully mixed the dry ingredients, and was getting ready to pour in the 8 oz. of cream that should’ve been left in the container, when I realized that it had turned, and was too far gone to pour–which is probably for the best. as it kept me from ruining the batter.
After a quick walk to the store to get more cream–heavy whipping cream this time, and just the half pint needed for the recipe–I mixed it in. Though I had to add water to get the mixture wet enough to form dough, I must say, the scones were a success. I added cranberries to the batter, and an egg wash topped with sugar to the top. They came out golden brown and delicious!