If you would like any advice on baked goods, confectionery, or frozen desserts, I’d be happy to help you out!
Gâteau St. Honoré, my Pastry 2 midterm. The cream puffs turned out a bit flat, but I got the points back with that little hand-sculpted sugar rose.
Sacher torte. THe first thing I made in Pastry 2, this past semester.
I hate when people use my peanut butter.
I use a spoon, so the missing bits are all smooth. Everyone else uses a knife, so now my peanut butter has all these gaping holes in it and it looks ugly and uuughwregergkehrth >:(
A swiss roll, made in pastry class this past semester. The outside is chocolate marzipan, the filling raspberry and vanilla Swiss meringue buttercream.
Let’s get this blog back started with some UGLY VEGETABLE CURRY.
This has been a staple of my diet since I stopped eating meat. Mmmmmm, turmeric.
My absolute favorite thing I made in class, even if it’s simple. I have a weakness for fruit. Chef called it a mirror cookie but a quick google doesn’t show me a recipe. I may have to type for you the one she gave us.
The cookie dough resembles a shortbread with almond flour, the fillings are apricot and raspberry preserves.
Check out this beautiful æbleskiver breakfast.
(actually using this blog again, wha?)
I found what would become my favorite cookie recipe by following a sex blogger’s twitter? Well, this is the internet, anything can happen.
I know that food.com and the like will have many things labeled “best _____ recipe”, and many of them aren’t even good recipes but, seriously, these are lovely. I’ve been looking for a chocolate cookie recipe that holds up well during shipping, something rich but not too soft and moist, and these baked up to the perfect balance. They work well with or without nuts- though, they hold their shape better with.
The only thing I would add to this recipe is the suggestion that you bake them on paper and slide it off the tray immediately to prevent burning from aftercooking.
I’ve already made a few batches. One normal, a few tweaked & flavored- and I’m working on a gluten-free modification for my friends with celiac disease.
