What does it say about me that I have more fun at middle school dances as a grown-up than I ever did as a middle schooler? Woodlawn's 7th graders hosted a February dance last night. The theme was BRIGHT COLORS to avoid any romantic drama involving Valentine's Day, so everyone dressed in their rainbow best.
I waltzed in fashionably late in a magenta and turquoise get-up, danced with a gaggle of my 6th grade students to "Fly Like a G6" (though we sing, "now I'm feelin' so fly / like a fruitbat," which we feel more accurately characterizes us), and filmed all the hair-whipping that occurred when "Whip My Hair" came on. We stopped mid-dance to run outside and play freeze tag. I ditched my heels and joined the math teacher, also named Julie, as "it." Once our feet and hands were frozen, we all filed back in for more dancing. Julie and I sang a duet of "Ice Ice Baby" at one point, showing our age. Every now and then I'd have a chaperonely duty to perform: directing cleanup, vetoing a song or two, telling the 6th graders to stop screaming. But in general, the dance was exactly what a middle school dance should be: fun and happy. Why didn't I have this much fun when I was actually in middle school?
I vividly recall my 7th grade Valentine's dance. My teachers were apparently not as sensitive to the delicate hormonal phase we were in, so they thought it'd be a great idea to make the dance as sappy as possible. Everything was covered in red and pink, with hearts papering the walls. It looked like cupid had thrown up love and romance on every available surface of the multipurpose room where the dance was held. Not only that, but a table was set up outside the bathrooms where the PTA was selling roses and candy for the suave middle school boys who had come to the dance unprepared for their dates.
Someone had asked me to this particular dance. We'll call him Jeb, and he was not my type. I told him I would go with him as a friend because I wanted to be nice, but once I arrived at the dance, the middle school social pressure overwhelmed me. I didn't want to be seen with Jeb, much less have to, like, dance with him and stuff. Just after walking in, I caught sight of him at the aforementioned table buying a rose for me and I booked it to the girls' bathroom, where I hid for the majority of the night. Every now and then I'd poke my head out and watch him wandering around quizzically, looking for me in the crowd, and then I'd duck back in to hide some more. Part of me felt guilty, but the part that felt mortified won out.
Jeb moved away shortly thereafter, and I felt so bad for having ditched him at the dance. Thankfully, he returned in high school and I got the opportunity to apologize. I chalk the whole experience up to middle schoolitis, the inflammation of your social nerve. For some reason when you're a middle schooler, it matters so much what others are thinking about you. You don't want to dance, because what if people think you dance funny? You don't want to hang out with certain people, because what if people think you're like them? You don't want to wear certain clothes, because what if they send the message that you're uncool? Phew, I'm so glad that's over. And so glad that I, unlike a lot of grown-ups, have a second chance at the middle school dance! Call it one of the perks of being a teacher.
Anyway, after all that fun last night, I didn't have much time for baking. I knew I wanted to make something sweet and Valentinesy, but it also needed to be quick. Voila: easy heart-shaped palmiers that can be sweet or savory depending on what you spread in them. Pestos With Panache by Lauren sent me two pesto flavors to review, Fig & Gorgonzola and Pumpkin Chipotle, so I decided to make two varieties of pesto palmiers. To satisfy my sweet tooth (who'm I kidding? it's insatiable), I also made Fig Jam & Almond Palmiers and Chocolate, Pecan, & Coconut Palmiers. I love that palmiers are so customizable that you can create a variety of them at once (the method below will inspire you to get creative!), but what I love even more is that you can whip up a batch of these cuties in 20 minutes. Perfect for a last-minute addition to your Valentine's meal!
Regarding the pesto, Pestos With Panache by Lauren has all-natural, preservative free products. The pestos keep well in the freezer for up to two years, and the company boasts a number of zany, creative flavors.
I wasn't wild about the Pumpkin Chipotle Pesto; it combined mild pumpkin with some heat, and it seemed like it would work better in a recipe with bolder flavors to complement it. The Fig & Gorgonzola Pesto, though, was deep and delicious, and I can't wait to try some of the other fruity flavors. I can imagine lots of creative uses for them, including (of course) palmiers!
Would you like to win two of the fun pesto flavors from Pestos With Panache? They'd love to send one lucky commenter a sample. To enter:
1. Required Main Entry (your other entries won't count unless you do this one!): Visit Pestos With Panache by Lauren and tell me what 2 pesto flavors you'd love to try.
To get up to five extra entries, do each of the following items (one entry per item). Please be sure to leave a separate comment for each item you complete, or you will not receive the entry for that item. If you already do these things, it still counts (just leave me a comment and tell me so).
2. "Like" Pestos With Panache on Facebook.
3. "Like" Willow Bird Baking on Facebook.
4. Follow Pestos With Panache on Twitter.
5. Follow Willow Bird Baking on Twitter.
6. Tweet the following message: "Just entered to win 2 pesto flavors from @PestosWPanache on Willow Bird Baking! http://su.pr/2diNLK #giveaway @julieruble"
The contest will close at 12 noon (EST) on February 19, 2011, and the winner will be chosen via random.org. In the meantime, make some palmiers!
Speaking of Valentines -- the Valentine's Fairy heard my lamentations about not getting any valentines as an adult, so I got this in the mail from my Sunday school teacher, Joyce. Too sweet!
Heart-Shaped PalmiersNote: Pestos With Panache by Lauren provided me with 2 pesto flavors to review at no cost to me and offered to sponsor this giveaway. I'm committed to giving you my honest opinion about any product mentioned on Willow Bird Baking. If you liked this post, please: -Subscribe to Willow Bird Baking -Follow Willow Bird Baking on Twitter -Follow Willow Bird Baking on Facebook -Give this post a thumbs up on StumbleUpon Other ways to share this post with friends!
Recipe by: Willow Bird Baking Yields: 25-28 palmiers
Ingredients: 1 frozen puff pastry sheet, thawed (or use homemade puff pastry!) sprinkle of flour moist spread* toppings**
*you can use pestos, jellies, Nutella, thicker sauces, etc. **such as cheeses, toasted nuts, chocolate chips, etc.
Directions: Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Roll out the puff pastry sheet on a lightly floured surface so that it's just slightly longer, and then cut it in half horizontally with a pizza cutter. You now have two rectangles of puff pastry.
Spread your pesto, jelly, or other moist spread onto the puff pastry sheets leaving about 1/4-inch border around the edges. Sprinkle toppings on lightly, taking care not to overstuff and make your palmiers difficult to roll. Apart from my two pesto palmiers, I made palmiers spread with fig jam and sprinkled with toasted almonds, and palmiers sprinkled with sugar, cocoa powder, toasted pecans, mini chocolate chips, and toasted coconut. The sky's the limit in terms of the combinations you can create.
Once you've spread and topped your pastry rectangle, grab the long edge and fold it in toward the middle. Repeat with the other long edge, such that they meet in the middle:
Now fold one side of the dough onto the other:
At this point, stick the dough in the freezer on wax paper for about 10 minutes so that it's easier to cut. Using a sharp knife, cut the log into 1/2-inch slices:
Set each slice on one of the prepared baking sheets with one of the cut sides up. If the knife smooshed them a little, prod them back into shape. Bake at 425 degrees F for 8 minutes before turning the temperature down to 400 degrees F and gently flipping each palmier. Bake for 4-5 minutes extra. Remove the palmiers from the oven and transfer them to a cooling rack. Serve slightly warm.