Last weekend, I attended a class about high altitude baking at Las Cosas. I have attended a high-altitude baking class before, but there were some different items on this menu. I made focaccia in the previous baking class. I had a failed attempt at trying to make those buttermilk biscuits on my own and had to make a different recipe from a great book. We learned about popovers in the prime rib class. My chief reason for taking this class was the cookies.
Class Description: Join this very special workshop where we tackle all of those high altitude challenges you will be facing this holiday season. We will arm you with all of the information you need to adjust favorite family recipes and practice baking holiday goodies including cookies, popovers, sweet breads, candy, biscuits, and scones. Bring your high altitude frustrations to this informative class. (Hands-On)
Per usual the menu items were divided up among the class members. I worked with one classmate to make the Chocolate Mint Julep Cookies. There was a frosting for the cookies too.
Chocolate Mint Julep Cookies
We started with the usual tray of ingredients already measured out.
Cookies
Started with two softened sticks of butter.
Added light brown sugar.
Added the eggs.
Creamed the butter, eggs, and brown sugar.
Mixed the flour, baking soda, salt, oats, and Andes mint pieces in a separate bowl.
Slowly incorporated the flour mixture with the egg mixture.
Finished with a slightly moist mixture.
Scoop out large drops with a large cookie scoop.
Mashed each flat with a fork.
Baked for 14 minutes and let cool. Cookies need to be completely cooled before adding the frosting.
Frosting
Started with the chocolate chips in a metal bowl over a pan with about an inch of water to melt them slowly.
The melted chocolate
Added the bourbon and sweetened condensed milk.
After mixing the chocolate with bourbon and condensed milk.
Assembly
The cookies were cooled on a rack. We spread the frosting with a spoon.
Then we carefully transferred them to a serving plate.
The Other Menu Items
Buttermilk Biscuits – flour, baking powder, baking soda, salt, butter, and buttermilk.
These were served with Toasted Cumin & Cardamom Honey Butter (butter, honey, toasted ground cardamon pods, and toasted ground cumin seeds).
Ham and Cheddar Scones – flour, sugar, salt, baking powder, smoked Spanish paprika, butter, sharp cheddar cheese, black forest ham, egg, and milk.
Roast Beef with Popovers – flour, sugar, salt, milk, eggs, and butter. We did not make the roast beef in class. It was roasting before class started.
Peanut Brittle – sugar, water, light corn syrup, dark corn syrup, salted roasted peanuts, butter, baking soda, and vanilla extract.
If Only This Were Springfield 