What's baking? Lemon squares just dusted with powdered sugar. Carrot cake rounds with sweet pecan cream and cream cheese frosting. Mini cheesecakes - plain, strawberry and chocolate. Walnut cups - plain or drizzled with chocolate. Chocolate mocha and shortbread cookies.
First time using new rack for cooling trays of cookies. Worked great for this batch of mini choc chip shortbread cookies and it folds flat for storage!
As I was in the midst of baking, the heating element of my oven caught fire and burned out, but I heard good news from other team mates! 
Marshmallow popcorn red and green balls
Baking GALS ship dates for this round is anytime between Dec 1-18. That starts tomorrow! Not to worry, if you haven't signed up for Team Caring and Sharing, yet. You still can sign up during the shipping period for this extended round. Join us in baking for Jon and sending some holiday cheer and goodies to 
I hope everyone is gearing up to bake or baking already for Jon. I've been told, "He's never met a cookie he didn't like, but favorites include cowboy cookies, classic chocolate chip and carrot cake cookies."
Many of you know that I enjoy working with the group Baking GALS. I am participating this round by leading a team for my friend Karen's nephew. I would love to have you join Team Caring and Sharing and send 
Cake to celebrate 25 years in private practice! Chocolate Chip Fudge Cake (Killer Cake) with white chocolate writing and gum paste and fondant decorations.
Just a few more photos from the sugar class to show the set up and some of the techniques and, of course, Keith Ryder. He is a wonderful instructor, although he makes it look so easy and it is definitely not. Keith is extremely knowledgeable, generous, talented, has great way of teaching and sharing, and a sense of humor. Can you tell I liked the class, even though my thumbs are still slightly burned and sore? Here's a shot of the set-up
Had a great day today playing with sugar. Went to a class about pulled and blown sugar with Keith Ryder - so informative and fun. He makes it look so easy! It's all just sugar! 
During the class we were able to really get a feel for working with sugar and isomalt. Learned the correct consistency, temperatures and texture for pulling, blowing and shaping the sugar. It's one of those skills that takes much practice to get it right. So I have a ways ahead of me, but it was fun! Here's a sampling of what I made in class. 
Actually, not this cake! It's a display cake made with a styrofoam base covered with fondant and gum paste flowers.
Hosted book club and author chat here. We read Erica Bauermeister's The School of Essential Ingredients to mixed reviews. I thoroughly enjoyed the book because it was about food and sharing! All appreciated the author's insight in our discussion with her. Although there are no recipes in the book, as students are encouraged to understand the essential ingredients and go from there, Erica does have a few posted on her website. I baked, of course, and chose Carl's White on White Cake. I often use recipes loosely and so in this case, I added Fiori di Sicilia
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