Hi friends! I am really excited to share with you that I am guest posting today over at Frosting for the Cause!
the American Cancer Society to help find cures for cancers affecting women world-wide. After the year is finished, this project will have raised an astonishing $9,125 dollars to support cancer research from the bloggers alone!!! In addition, we will also donate our baked goods to our local women's hospice or hospital, to bring smiles to the faces of those suffering from this horrible disease.
Head on over to the Frosting for the Cause site to read about how cancer has touched my life, and about how one very brave woman inspired my decision to purse a career in medical research. At one point or another, cancer will touch everyone's life; I hope that my story, and those shared by hundreds of other women, will raise your awareness and make you take a moment to think about donating even a small amount to help find a cure. You can donate directly to the Canadian Cancer Society or the Susan G. Komen Foundation, and keep in mind that every little bit counts.
The recipe I chose to share for my guest post is a classic French palmier, brightened up with happy notes of citrus. This recipe is extremely easy to make, and it produces beautiful heart shaped cookies that are sure to bring a smile to the face of anyone who eats one. I am sharing the recipe here, but please don't forget to read the whole post (and see more photos!) over on the Frosting for the Cause site.
Thanks for your support!
Adapted from Barefoot in Paris, by Ina Garten
About 2 cups sugar
Zest from two medium fragrant oranges (I use Cara Cara)
1/4 tsp salt
2 sheets of Pepperidge Farm puff pastry
Defrost puff pastry overnight in the refrigerator, or by leaving it at room temperature for about 20 minutes.
Meanwhile, preheat the oven to 450 degrees Fahrenheit, and prepare a baking sheet lined with parchment or a silicone baking mat. Combine sugar, orange zest, and salt and mix well. Pour 1/2 cup of the sugar mixture on a flat surface, then unfold 1 sheet of the puff pastry on top. Pour another 1/2 cup of the sugar mixture on top of the puff pastry, spreading it out evenly. (There should be a thick coating of sugar.) Using a rolling pin, roll out the dough until it is a 13-inch square, making sure that the sugar on the top and bottom presses into the dough as you are rolling. Next, fold two sides of the dough halfway towards the middle of the dough square, then fold them again so the two folds meet exactly in the middle of the dough. Fold one half over the other half, as though you were closing a book; this will form a stack of dough with 6 layers. Using a sharp knife, slice the dough into approximately 1/2-inch slices, and place them cut side up on the prepared baking sheet, about 1-inch apart. Repeat the process with the remaining sheet of puff pastry and the remaining 1 cup of sugar.
Bake the palmiers in the preheated oven for about 6-7 minutes, until the sugar on the bottom is caramelized and light brown. Then remove them from the oven and flip them over gently with a spatula, and return them to the oven to bake for another 3-5 minutes. Eventually they will be caramelized on the other side, but just watch the time because the sugar and go from light brown to burnt rather quickly. Transfer to a baking rack to cool, and store in an airtight container.