This week’s Tuesdays with Dorie recipe is the Jammer Galette. Dorie describes it as “a vanilla sable topped with a spoonful of jam and circled with streusel.” The recipe is for a “thick, chunky galette” however I couldn’t get the idea of small, cookie sized jammer out of my mind. I wanted something I could just pop into my mouth and savour, and these turned out perfect!
As I was making these I was thinking about this blogging thing and the love and effort that we all put into it.
We buy the ingredients, we make the food, we photograph it making it look as pretty as we can and then we write about it. It’s a fair amount of work!
Recently, I have come across people on various social media sites (totally unrelated to any of these groups by the way!) posting photos of food that they have taken from magazines or other sites and claiming it is their own. I’ve read about this on other blogs and in my naivety I always thought no, that doesn’t really happen! However, having witnessed it, it’s been on my mind a lot recently.
My first reaction was “wow! the audacity!”and I laughed it off (that’s often my first reaction to most things). As time has gone by I realise that it actually does bother me. With each recipe we make I’ve become more and more mindful of the time, commitment, love and effort involved. Sometimes the efforts are rewarding and other times nothing goes right from start to finish! Either way we are in this, doing it, and for that I have a huge respect.
These little cookies didn’t have many ingredients however they really were a labour of love.
And I wouldn’t have it any other way.
In hindsight my little slap of reality has been good for me.
We loved these and I can’t wait to see what recipe the rest of the Tuesdays with Dorie group cooked!
I found Dorie’s recipe for these on the Epicurious website if anyone is interested in trying them 🙂
April 12, 2016 at 5:43 pm
Ohhh those look so good! Love the streusel in there, sound like a great touch. I would like 10 of those, please!
April 12, 2016 at 5:47 pm
Your minis look great! I agree that they would have been time consuming, so I just know I am going to make one big one to save work.
April 12, 2016 at 7:45 pm
I was thinking as I made the big one that I need to make the cookies again VERY soon. This is SO good!!
April 12, 2016 at 8:36 pm
I love that you sprinkled the streusel to leavensure the jam peeking out. And your right… these are all labors of love, and taking the perfect picture is just part of the fun. I see it as a means to improve my photography AND baking skills. Folks that steal magazine pics as their ownew may be in it for different reasons.
April 12, 2016 at 10:31 pm
I agree with you! I love the challenge and learning new things but I guess different strokes for different folks 🙂
April 12, 2016 at 9:57 pm
I cannot wait to make these after I read your post. They even photograph well ! Great idea making them small.
April 13, 2016 at 12:17 am
In first sight, I know these are special. After reading the post, I know they are labor of love: he baking, the artistic tilt and the photography. Things of beauty and originality.
April 13, 2016 at 7:12 am
I love that you made individual cookies and that you left some of the jam peaking through!! Very pretty! I enjoyed reading your post…I am with you on all of it. I love being a part of this group…perfecting all the skills necessary…baking, writing, and photography. :)…and I love seeing how the other bakers interpreted the same recipe and what their presentations will be!!
April 13, 2016 at 11:00 am
Me too! The journey is what I enjoy best!
April 13, 2016 at 8:31 am
I love the look of your minified version. I’ll have to make the recipe as cookies next time.
April 13, 2016 at 11:38 pm
Great minds think alike! Some time ago, when Dorie had her pop-up cookie shop in NYC, she had a cookie called Beurre and Sel Jammers. They were essentially the galette shortbread topped with a spoonful of jam, and then surrounded by the streusel. She baked them using baking rings (which I looked for but could only find super-expensive ones that were about $6 each). The alternative is to cut the dough in 2″ rounds and put them into a muffin tin. Which looks like what you did! One of the cool things about Dorie’s recipes is that many of them seem to invite “playing around”. Your cookies are evidence of that and they are terrific!
April 14, 2016 at 7:34 am
Your little hammers look great as do their photos. Exposing the jam centers makes them look even more scrumptious.
April 14, 2016 at 8:01 am
You are right that this cooking blogging thing is a labor of love, especially if you are a parent. I love the camaraderie of this group. Great idea to think out of the box and make it your own. Cookies look great.
April 30, 2016 at 8:23 am
Those cookies look so pretty, with the jam peeking out at the centre! I agree with you, blogging is a labour of love and those who steal others’ content are disrespectful of the time involved in creating those things.