Ma' amoul

On my very first day of work at King Arthur Flour, I met Karen. We started training the on the same day and shared many what-the-heck-is-going-on-I-am-going-to-mess-this-up-so-badly looks with each other.  One evening after work, Karen graciously invited me over for dinner with her family. I was introduced to her husband and three boys before we all sat down to beautiful meal prepared by Karen. Since that first supper, I started inconspicuously forcing myself upon Karen and her family. I now regularly show up for amazing meals and quality evenings. Fortunately, they don't seem to mind an extra body. Or are too kind to tell me to go away...

This past Friday, Karen was busy baking a whole slew of cookies. When I arrived at her home that evening, she was pulling a batch of Rugelache out of the oven and the house smelled of cinnamon joy.

After dining on yet another delicious meal - goat cheese risotto and butter roasted shrimp - I was able to help Karen make a final cookie. We made a traditional Lebanese cookie called Ma' amoul. Ma' amouls are built from a buttery dough and a spicy nut filling. We stuffed the nut filling into dough, then pressed the mounds into a special spoon.

After the cookies were baked and cooled, Karen dusted them with powdered sugar for the finishing touch.

Karen allowed me a few to take home to Iowa for my family to taste. Thank-you Karen!

Baguettes

We've been very busy at King Arthur Flour this past month. Many Christmas orders to be taken, Christmas baking questions to be answered and general holiday mayhem to deal with. However, last weekend I was able to step into world of the Baking Education Center and assist with some good ol' fashioned bread baking. The class I assisted was all about baguettes. I mostly did dishes, cleaned up dried dough and unloaded the ovens, but I got to eat super fine bread in the process!

Home to Iowa in 9 days!