Holy cow it’s been a while since I’ve last written. So much has been going on that updating my blog has been pretty low on my priority list. But right now I’m procrastinating studying for finals so it’s the perfect time! Graduate school is almost done for the summer and I am so excited to have a break. I did get a second job working at a catering hall so that will keep me pretty busy too, but it’s so fun seeing all the weddings and happy brides and grooms. I’m almost halfway done with culinary school and I can’t beleive it. I’m loving what we’re doing, but I’ll also be glad when school is over and I can get on with my life and find a job. Here’s what we’ve been up to lately…
Well, at school yes. At home, not so much. School and work and trying to have a life make it tough to take time out to bake. But there has been a whole lot of baking at school. And a whole lot of eating. LOTS and LOTS of eating. The gym and I have become even better acquainted, and veggies never looked so good after tasting a whole bunch of sweets.
Anyway, here’s a little recap of what I’ve been doing at school recently, in case your interested.
Champagne gelee with raspberries inside.
Basically champagne jello, but made from scratch. I didn’t happen to make this one, but doesn’t it look so pretty?
Pannacotta. I’ve never had this before, but it was pretty delicious.
Instead of spending Valentine’s Day with my boyfriend, Dave, I spent it at school making these bad boys.
No, they were not a better date than Dave.
I ate two of these in one sitting. THAT good. Heavenly. Can’t say enough about it. I have to practice souffle for my semester final, so I guess I’m going to have to make one of these. Sounds awful…
Here’s a recipe I found online in case you’d like to try to make one of your own.
And finally…the picture you’ve all been waiting for…
Me in my uniform! Pretty attractive right?
Well…that’s all for now! Until next time!
I know I haven’t posted much as of late but between school and work and trying to have a life I’ve been pretty busy. Culinary school has been pretty awesome. There are some days I’m there and I can’t beleive I’m actually doing it and I get so excited. And then there are some days I’m so tired that I am like “What the hell am I doing? Why did I leave my job again?” Overall though, it’s been pretty great so far. My instructor is wonderful…and if any of you have ever had a Shake Shack shake you can thank her for making the wonderful custard recipe. (I found that out online…I had to do some research!) Since I’ve only just started 2 or 3 weeks ago we are still going over all the basics, like how to cut fruit and this is what creme fraiche tastes like. Things like that. Every once in a while though we get to bake, and that has been awesome. I haven’t taken many pictures but I’ll share the few I did take.
These little babies are called Bouchons, the signature dessert of Bouchon Bakery. After talking about them for an hour our instructor decided it was time to make some to eat while we watched a movie about sanitation. (Instant perk of being in culinary school!)
I had another picture of me in my uniform but for some reason it’s not showing. I’ll work on that, it’s a really attractive uniform. And by that I mean it’s the least attractive thing I’ve ever worn.
And that’s life in culinary school so far!
Not to toot my own horn but…I did good. Oh yeah, these bad boys are probably among the favorite things I have made and I have a feeling that my mom will be asking for them again and again. What did I make, you ask?
Oh yes, they are in the shape of hearts. How clever of me…or Bon Appetit magazine.
Perfect for a Valentine’s Day treat.
I adapted the recipe from this one on the Bon Appetit website, by adding cinnamon. Here it is!
- 2cupsall purpose flour
- 2teaspoonsbaking powder
- 5tablespoonschilled unsalted butter, cut into 1/2-inch pieces
- 1cup of heavy cream
- 2 tablespoons of cinnamon (or a few good shakes of the jar)
Preheat oven to 400°F.
Mix flour, sugar, baking powder, salt, and cinnamon in large bowl.
Add butter; rub in with fingertips until mixture resembles fine meal.
Gradually add 1 cup cream, mixing until dough comes together.
Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones.
Transfer to baking sheet. Bake scones until brown, about 18 minutes.
Enjoy slightly warm or at room temperature!
I think I’ll have to try a savoury scone next. I have a few in mind…
For a while now I’ve been wanting to make something s’mores-y. So I finally got the chance last weekend to make a s’mores cupcake! (Side note, my professor at culinary school declared all cupcakes just awful yesterday. I blushed a little…good thing she doesn’t read this!)
Anyways here is the beautiful s’mores cupcake that made me dream of summer:
As you can tell I made big ones and little ones. I ran out of big cupcake wrappers so I had to make little ones, I think they came out cute.
I made graham cracker cupcakes with crushed graham cracker mixed into the batter.
Filled it with Fluff (which is the stuff dreams are made of by the way) and topped it with chocolate frosting.
Delish. Wish I had kept track of the recipe though, kind of just came up with it as I went. So sorry!
I’ve been on a little bit of a chocolate kick lately. I guess I’ve just been really enjoying chocolate cake… Either way, I decided to go with a more manly spin on chocolate cupcakes for a 50th birthday party.
Funny side note…for Christmas my boyfriend’s family got me a Kitchenaid stand mixer since they know I will be starting culinary school for baking next Monday and need some serious baking supplies. (ah! can hardly contain my excitement!) So I get all the ingredients for the frosting in the mixer and POOF! Explosion of sugar and cocoa powder all over me and my kitchen. I wish someone was there to see the look on my face because I could not believe what I just did. It took forever to clean up. But without further ado…
Behold, the Jack Daniels and Chocolate cupcake!
I am not a fan of Jack Daniels but I must say it was delicious in the cupcake. And now I have all sorts of ideas for boozy cupcakes that I can’t wait to try out. Oh the possibilities! (I love to make cupcakes if you haven’t noticed) Also I will admit this isn’t the best picture…I had to take it at the birthday party. One day I will get my act together and take gorgeous pictures of what I bake instead of quick photos.
Chocolate and Jack Daniels Cupcakes
2 cups all purpose flour
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup strong coffee
1/2 cup Jack Daniels
1 cup buttermilk
1/2 vegetable oil
Mix all the dry ingredients in a large bowl. In a separate bowl mix the eggs, coffee, Jack Daniels, buttermilk and vegetable oil. Mix the dry ingredients with the egg mixture until well blended and scoop into the cupcake cups until they are half full. Bake for 15-20 minutes.
Chocolate and Jack Daniels frosting
2 sticks softened butter
1 cup of cocoa powder
2 cups of confectioner sugar
1/4 cup heavy cream (or more depending on your desired consistency)
2 tbsps of Jack Daniels or more to taste
Mix all the ingredents together until well blended.
I think I may have started a new Christmas morning tradition. Cinnamon rolls for breakfast. Oh they are delicious right out of the oven, warm and buttery and gooey. And since calories don’t count on Christmas, it’s perfectly nutrious.
I was a little nervous at the prospect of making my own dough. Yeast? GLUP. And I had a little difficulty with them at first. I didn’t add enough flour to the dough so when I tried to form a big ball it all stuck to my hands and made them look webbed and stick to everything. But I figured it out and they came out delicious.
They are best straight out of the oven, but since the dough requires a little time I made them the day before and heated them up the next day…still good to me. I used this recipe from Add a Pinch, but made a frosting made of powdered sugar, vanilla extract, and heavy cream instead of the one with cream cheese.
I can’t wait to make them again!