Things have slowed down here a bit here lately on the site. The reasons are myriad: summer vacation distractions, working on sated magazine issue #2, but really there’s one main reason I haven’t been able to show up as often as I like. I’ll let Snickers help me make the announcement:
Yes, there is going to be a new addition to the household, and of the non-furry kind, to be exact. There’s a little baby growing inside me (cue all the baker’s got a bun in her oven jokes), and if everything goes well, our family will have a brand-new member in January.
One of the things about being due in January is that when you find out you’re pregnant you realize you’ll be pregnant for the rest of the year. Which sounded amazingly daunting at the time but I’ve made it to the halfway point and now all of a sudden it seems like we barely have enough time left to get ready. Summer kind of slid by in this sweet, languid haze (one of the very best things about being pregnant is being able to say you want to take a nap without feeling guilty at all), and now fall is peeking through the trees and there’s projects galore and deadlines to meet, and I’m finally, really, showing, so there’s no forgetting every day now that yup, this baby’s getting bigger and bigger.
So I got on the train and it’s carrying me on to my destination, and every month’s a signpost reminding me of the old things I’m leaving behind and the new things that are awaiting me. Sometimes I’m walking through my neighborhood, or working in the kitchen, or just sitting with Mike and Snickers, and I think of how this will be the last year I’ll be this person, this not-mom doing all these things, and next year I’ll be an entirely different person. You usually don’t know when life-changing events will occur – you don’t know ahead of time when you’ll meet the person you’ll marry, or you’ll get the amazing job opportunity, or that unexpected phone call. But when you get pregnant, you know that nine months later, everything will change. Some days I think I’m ready. Some days I feel like I have no idea what I’m doing. But I can’t wait to see what happens when the train pulls into that station.
So apologies that I haven’t been able to post here as often, but I’m still here, and I’ll be here as much as I can. I’m so excited to be able to share this special news with all of you, and thanks for all your support and love.
Vanilla Bean and Raspberry Palmiers
- 1 recipe Blitz Puff Pastry
- 1 cup vanilla sugar
- 1/4 cup freeze dried raspberries
- 1 egg for egg wash
- On a well-sugared surface, roll out the puff pastry to a square about 1/4" thick.
- Run your finger down the middle of the long side of the dough, pressing to make an slight indentation. Brush the dough with egg wash and sprinkle with vanilla sugar.
- Using this indentation as a guide, fold the right and left sides of the dough halfway to the center. Brush the top of the dough with egg wash and sprinkle with vanilla sugar.
- Fold the right and left sides of the dough over again, so they almost meet in the middle. Brush the top of the dough with egg wash and sprinkle with vanilla sugar.
- Fold the left half of the dough over on top of the right half and press down lightly. Wrap the dough in plastic and place in freezer for about 10 minutes until very firm.
- Meanwhile, preheat the oven to 425 degrees F.
- Remove dough from oven and slice into 1/4 inch pieces. Place about 2 inches apart on a parchment lined baking sheet.
- Bake for about 8-10 minutes, then remove from oven. Lower oven heat to about 350 degrees F.
- Flip palmiers over carefully using a spatula, sprinkle with more of vanilla sugar. Sprinkle the freeze dried raspberries over the cookies. Return to the oven and bake for another 3-5 minutes until golden and the sugar has caramelized.
- Let cool on wire racks before serving.