Well, I’m home. Or most of me is home. I think my mind is still at the Foodbuzz Festival. Last night I had a nightmare Foodbuzz’s Ryan Stern was threatening me to eat more with her weapon fork while wine glasses knocked against my head until I consumed them. It was a rather funny dream that left me chuckling, and I’ll tell you more about it tomorrow.
How was the festival? Imagine having food and alcohol forced upon you for two plus days by friendly waiters with never ending trays of tidbits while hanging out with three hundred and fifty interesting, fun, super cool food blogger friends. Pretty darn fantastic is how I’d rate it. I tried to introduce myself to everyone, still missed about half.
As for the photography sessions, they zoomed by way too fast. I wish we had more time to share, but that's ok. Hopefully we were of some help. Marc was great to work with by the way. He and I were pretty relaxed and happy, making it easy to get through the chaos of having to move rooms between sessions.
Oh hey Dawn, you won the Spyder from last week as your number was picked. I imagine you’ll put it to good use. In return I expect to borrow that pretty red camper of yours.
I’m off to avoid food some more and edit several super silly pictures of bloggers on a scavenger hunt for tomorrow. I hope they’ll make you laugh when you see them.
Lemon Kissed Snickerdoodles
Heads up, the dough will need to chill for about an hour in the refrigerator.
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
¼ teaspoon salt
Zest of two lemons
1 tablespoon lemon juice
2 tablespoons whipping cream
2 teaspoons baking powder
1 ¾ cups unbleached all-purpose flour
Cinnamon Sugar Mixture
1/3 cup granulated sugar
1 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1. Cream the butter, sugar, salt, lemon zest and lemon juice together. Beat in the whipping cream and egg. Beat in the baking powder and then mix in the flour until just combined. Refrigerate about 1 hour, or until cool, but not hard.
2. Preheat the oven to 375. Line two cookie sheets with parchment paper.
3. Mix together the cinnamon sugar ingredients in a small bowl. Scoop the dough with a mini or standard size cookie scoop and roll together with your hands into balls. Roll the balls in sugar mixture. Place two inches apart on cookie sheets.
4. Bake cookies for 10 to 11 minutes for standard size cookies, and 7 to 8 minutes for minis. Cool for 3 minutes on cookie sheets and then move to a cooling rack.
Recipe & photograph by Laura Flowers.