Pumpkin and Spice

Sundays are probably one of my favorite days at work- the table service restaurant isn't open on Sundays, so the bakery closes around 5pm. During the day, there are only three of us in the bakery, and we don't have to fight for counter space come 2pm when the evening crew comes in. It makes for a much mellower work day.

Today, I made another two German Chocolate Cakes, and two Truffle Cakes. (The same kinds of cakes I made yesterday.) These cakes are sold at the bakery counter in the resort, so we go through them rather quickly.

I also made sugar plums. I'm not really sure what a "Sugar Plum" traditionally is- I've always assumed it is a plum that has been candied and then rolled in sugar. I tried Googling it, but I had inconclusive results- I found one site that suggested that they are plums moulded from marzipan, some recipes that were similar to ours at work, and a definition in an on-line dictionary that said they were a "a round or oval sweet made from boiled sugar". Hmm. At work, ours neither contain plums or look like them... so, I have no explaination for the name. Ours are basically a candy made from minced figs, ground almonds, spices and honey. They are then scooped into 1" balls and rolled in sugar. I'll be honest... I like figs, I like almonds, I like spices and I love honey, but sugar plums? Kinda taste like potpourri smells. I'm not convinced I like them. (Shhhh... Don't tell!)

Finally, I made another giant batch of cookie dough. Today was sugar cookie. Anyone want to lick the beater?

Today was my last day on the day shift. Since I'm an extern, they want us to experience all the different shifts (because different shifts make different baked goods), so starting tomorrow (Monday) night, I'm moving to the graveyard shift. I'll be working midnight to 8am, and will get a chance to bake breads and pastires! I love baking bread, so I'm excited. The sleep schedule will take some getting used to, though.