Monday, June 2, 2014

Bryan's Chocolate Puddin' Cake with Salted Caramel Ice Cream

 Bryan's birthday was almost a month ago now, but once upon that time this was his birthday cake. Somehow I blinked and another month has passed. I wish I still had some of this cake. Bryan is not very particular when it comes to sweets as long as it has chocolate in it, so that was my starting point for his birthday treat. If you ask him what he wants for dessert, he will always say chocolate. However, if you pay attention to the sweets he thinks are really amazing, as I tend to do, they aren't usually chocolate all the way through. With this in mind I went heavy on the chocolate for the cake and made salted caramel ice cream to go with it. The fact that it's one of my favorite flavor combinations has little to everything to do with that.

Monday, April 21, 2014

Caramelized Red Onion and Brie Stuffed Scones

There are some things that Bryan and I will just not ever agree on. We are both too convinced of our rightness. One is the pronunciation of "Don" versus "Dawn", which creates an argument that inevitably follows from any discussion of Mad Men. Another is whether or not the time for light wash jeans has come and gone. I've hidden articles of clothing when they appeared a tad too often, which was successful until he realized why they were missing and hid my work pants. My dislike of doing laundry meant that the standoff couldn't last very long. Lastly, and perhaps least productively, we like to argue about scones.

Monday, July 23, 2012

My Favorite Biscuits

Growing up, I was always in the middle of reading multiple books at once. I would start one and  then maybe four more, only to leave most of them unfinished.  I've applied this habit to things throughout my life from books to art projects, college majors, and now blogging. Over the past couple of months I started multiple blog posts only to decide they weren't good enough. Before I knew it, months had passed I and I thought I had better post something amazing. I tried out fancy new recipes and looked over old favorites, but out of all of those recipes it was these biscuits that excited me most. 

Monday, April 30, 2012

Homemade Pasta

My time in pastry school is almost over. Oh, how I have been counting the ways. Seventy-two hours of class. Twelve days. Three weeks. One and a half courses. One more ironing session (if I’m lucky). No more shining shoes. The end is so close. In June I will start an internship, and it feels like a fresh start is coming. I cannot wait.

Saturday, February 18, 2012

Gem and Pearl Muffins

Viennoiserie is a very delicious class. This week I have eaten a shameful number of croissants, which normally I do not eat at all. The problem is that they have been fresh out of the oven, stuffed with delicious things, and probably the best I have ever had. The whole wheat version stuffed with spinach, leeks, mushrooms, and goat cheese was especially tasty.

Saturday, February 11, 2012

A Brief Pastry School Update

I've been gone an inexcusably long time. I know. But it was not because I wanted to! I started this blog to chronicle pastry school, but between pastry school and a bakery job I started recently, I have had very little opportunity for free time. Despite this, I have every intention of keeping my blog going, despite the recent hiatus and posts that may be less frequent over the next few months. I will finish my coursework in May, completing my program with an internship over the summer. I am hoping that May will bring a less hectic schedule. I might be very wrong, but right now I need that hope for my peace of mind.

Sunday, October 23, 2011

Spiced Butternut Poblano Soup

This week included the final day of my class that focused on cookies and petits fours and never in my life have I felt such a lack of enthusiasm for cookies as I do right now. I want nothing to do with chocolate chips. The thought of linzer dough makes me angry. If I have to mix cream fondant again, pour it over a tiny, layered frangipane cake, and top it off with a marzipan rose crafted out of pure frustration, I will fall apart. Cookies and I need a little time away from each other. Fortunately for me, perhaps less so for you, the rest of this post has nothing to do with cookies. It's about soup, fall, and how they can go together so wonderfully.