tag:blogger.com,1999:blog-20811283960476119992024-03-13T15:39:39.941-07:00House of MunchZoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-2081128396047611999.post-13736802266830268032011-07-10T16:23:00.001-07:002011-07-10T16:34:34.501-07:00A Little Bit of What I Do Every Day<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbCAzJAEWtOH5fPf1uIXsuQOjnTMdh9-SivPFDzx3awC4bXYc-wvGLjCUV9tGn9G7gmyi9MNU8gHU0PViENxumeU2uqEbxm0WAIUrbhDRKhyphenhyphenQFVdnni-kRZyxKsUuOWKVzg_jrTji3iQ/s1600/IMG_0169.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbCAzJAEWtOH5fPf1uIXsuQOjnTMdh9-SivPFDzx3awC4bXYc-wvGLjCUV9tGn9G7gmyi9MNU8gHU0PViENxumeU2uqEbxm0WAIUrbhDRKhyphenhyphenQFVdnni-kRZyxKsUuOWKVzg_jrTji3iQ/s400/IMG_0169.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627869408534167634" /></a>These are a lot of the things I do at work every day. We have multiple banquets every day, and tea on Saturdays. Brunch is also a large event that happens every Sunday.<div><br /></div><div>This is a typical set up for a banquet. Chocolate decadence cake with chantilly cream, blackberry and chocolate garnish. Raspberry glazed cheesecake with assorted berries.</div><div><br /></div>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-85829348182434323402011-07-10T16:05:00.000-07:002011-07-10T16:20:21.148-07:00My Take on the Twix<div>This is my version of the classic <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Twix</span> candy bar. I added roasted almonds and sea salt to the top. The bar consists of a thick layer of shortbread, white & milk chocolate caramel, and a slick layer of dark chocolate. Before the chocolate sets, I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">liberally sprinkled on the chopped almonds</span> & sea salt. Next time I would make the caramel with only white chocolate. I didn't have enough this time so I compensated with milk chocolate chips. </div><div><span class="Apple-tab-span" style="white-space:pre"> </span>The resulting treat is a grown-up candy bar with delicious, deep flavors. I cut the bars into small triangles because they are very rich.</div><div><br /></div><div><span class="Apple-style-span" style="font-family: Baskerville; color: rgb(243, 206, 198); "><div id="recipe_ingredients" style="padding-top: 0px; padding-right: 10px; padding-bottom: 10px; padding-left: 10px; "><div id="section_header" style="font: normal normal normal 17px/normal Baskerville; font-weight: bold; text-transform: lowercase; "><span class="Apple-style-span" style="color:#000000;">ingredients:</span></div><ingredient_group style="font-weight: bold; margin-top: 5px; "><span class="Apple-style-span" style="color:#000000;">Shortbread:</span></ingredient_group><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">12</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">ounces</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Butter</span></ingredient_name><span class="Apple-style-span" style="color:#000000;">, </span><ingredient_method><span class="Apple-style-span" style="color:#000000;">room temperature</span></ingredient_method><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">6</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">ounces</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Sugar</span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">14</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">ounces</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Ap Flour</span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">½</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">tsp</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Salt </span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_group style="font-weight: bold; margin-top: 5px; "><span class="Apple-style-span" style="color:#000000;">Caramel:</span></ingredient_group><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">1</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">cup</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Sugar</span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">⅔</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">cup</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Heavy Cream</span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">9</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">ounces</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">White Chocolate</span></ingredient_name><span class="Apple-style-span" style="color:#000000;">, </span><ingredient_method><span class="Apple-style-span" style="color:#000000;">chopped</span></ingredient_method><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">¼</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">tsp</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Salt </span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">1</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">tsp</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Vanilla</span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_group style="font-weight: bold; margin-top: 5px; "><span class="Apple-style-span" style="color:#000000;">Toppings:</span></ingredient_group><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">4</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">ounces</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Dark Chocolate</span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">1</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">cup</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Toasted Chopped Almonds</span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span><ingredient_quantity><span class="Apple-style-span" style="color:#000000;">1</span></ingredient_quantity><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_measurement><span class="Apple-style-span" style="color:#000000;">tsp</span></ingredient_measurement><span class="Apple-style-span" style="color:#000000;"> </span><ingredient_name style="font-size: 18px; font-style: italic; "><span class="Apple-style-span" style="color:#000000;">Fleur De Sel</span></ingredient_name><span class="Apple-style-span" style="color:#000000;"><br /></span></div><div id="recipe_directions" style="padding-top: 0px; padding-right: 10px; padding-bottom: 0px; padding-left: 10px; "><span id="section_header" style="font: normal normal normal 17px/normal Baskerville; font-weight: bold; text-transform: lowercase; "><span class="Apple-style-span" style="color:#000000;">directions:</span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span ><span class="Apple-style-span" style="color:#000000;">Shortbread: </span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span ><span class="Apple-style-span" style="color:#000000;">1) Preheat oven to 350℉ </span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span ><span class="Apple-style-span" style="color:#000000;">2) Cream butter and sugar. Add flour and salt.</span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span ><span class="Apple-style-span" style="color:#000000;">3) Press into a greased 9 x 13 pan. Bake for 25-30 minutes, or until golden brown.</span></span><span class="Apple-style-span" style="color:#000000;"><br /><span ></span><br /></span><span ><span class="Apple-style-span" style="color:#000000;">Caramel:</span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span ><span class="Apple-style-span" style="color:#000000;">1) Cook sugar using the wet sand method. Keep cream warm while cooking the sugar. Add the cream once you have reached the caramel stage.</span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span ><span class="Apple-style-span" style="color:#000000;">2) Pour over the white chocolate, salt, and vanilla. </span></span><span class="Apple-style-span" style="color:#000000;"><br /><span ></span><br /></span><span ><span class="Apple-style-span" style="color:#000000;">Assembly:</span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span ><span class="Apple-style-span" style="color:#000000;">1) Pour the warm caramel over the cooled shortbread. Put this in the fridge until the caramel is completely cool and solidified.</span></span><span class="Apple-style-span" style="color:#000000;"><br /></span><span ><span class="Apple-style-span" style="color:#000000;">2) Melt the dark chocolate over a double-boiler and spread over the caramel. Immediately sprinkle on the almonds and fleur de sel. Let set, then cut.</span></span><br /><span ></span><br /></div><div id="recipe_notes" style="padding-top: 0px; padding-right: 0px; padding-bottom: 10px; padding-left: 10px; "><br /><span id="section_header" style="color: rgb(214, 147, 4); font: normal normal normal 17px/normal Baskerville; font-weight: bold; text-transform: lowercase; "></span></div></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWJ15c_YUtr-RkBOC1reqMHsu6cHcR-qnx6wSF_77jkXsPBU34hwjfMi-rVpnrAKMSnqKZh-b8wDJFCLgxIx3TuSL_2_DshayaD8fM1rpOuBl0RIj3zzuzAfDElFHUr8MvKyv0S7hQew/s1600/IMG_0289.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgWJ15c_YUtr-RkBOC1reqMHsu6cHcR-qnx6wSF_77jkXsPBU34hwjfMi-rVpnrAKMSnqKZh-b8wDJFCLgxIx3TuSL_2_DshayaD8fM1rpOuBl0RIj3zzuzAfDElFHUr8MvKyv0S7hQew/s400/IMG_0289.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5627864388221582834" /></a>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-67886674376607355452011-05-24T16:37:00.001-07:002011-05-26T10:19:38.096-07:00Sugar & Spiced Nuts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5kL7-MiKXjqxt-sIZXX6uyCI512JJ-k2NMAe1U1_8txU1Yzs0ikUUFjc4fEMdy3Ch9AdoYHftyQKi_g4w2vMQPiuPJ6Pf4_mlpY2uaASF2efpoyCDASgBqwYZaukRvRvWznmB7LiP4o/s1600/IMG_0152.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz5kL7-MiKXjqxt-sIZXX6uyCI512JJ-k2NMAe1U1_8txU1Yzs0ikUUFjc4fEMdy3Ch9AdoYHftyQKi_g4w2vMQPiuPJ6Pf4_mlpY2uaASF2efpoyCDASgBqwYZaukRvRvWznmB7LiP4o/s400/IMG_0152.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610431587989111458" /></a>I adapted this recipe from Joy the Baker's blog. The original called for fennel seeds but I am not a big fan. Instead, I opted to use fresh rosemary. The nuts are very simple to make and can be adapted to your liking! I loved the finished look of the nuts, glossy with caramel and studded with rosemary and hot pepper flakes. These are definitely going into my holiday packages this year!<div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Sugar & Spice Nuts</div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(17, 17, 17); line-height: 22px; font-family:'Times New Roman', Times, Georgia, serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">1/3 cup sugar</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"></span><span class="Apple-style-span" style=" ;font-size:medium;">1 Tablespoon rosemary chopped very fine</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">1 1/2 teaspoons salt (I used sea salt)</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">1 teaspoon crushed red pepper flakes</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">a pinch cayenne</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">1 cup raw almonds</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">1 cup raw cashews</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">2 Tablespoons water</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">Preheat the oven to 325 degrees F. Line a baking sheet with foil and spray the foil with nonstick cooking spray.</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;">Mix sugar, rosemary, salt, cayenne and pepper flakes in a medium sized bowl. Add the nuts and water and stir until coated. Pour onto the foil lined baking sheet and spread out evenly.</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-size:medium;"></span><span class="Apple-style-span" style=" ;font-size:medium;">Bake the almonds for 5 minutes. Remove from the oven and stir almonds around. Return to the oven and bake for another 17 minutes, checking and stirring the almonds 2 to 3 more times. Nuts will turn beautifully dark brown. Remove from the oven and separate with a fork. Cool and remove from the pan to a serving bowl or an airtight container for storage.</span></p></span></div></div>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-87425326699358864122010-07-18T16:05:00.000-07:002010-07-18T16:38:48.033-07:00Peach Almond Coffee Cake<img style="MARGIN: 0px 10px 10px 0px; WIDTH: 261px; FLOAT: left; HEIGHT: 163px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495393288761552482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tIuZ9CAiu31t0kvQt7KhBCNw6uiSt_xtZPodOkf5qNVPzeupoHPbwI5kr4aCRyeVTNrkcUon2W7Hg2u8lX33ZyKETAE4GMPtbMP_bDVsqAljWrb0-bCw_Way-dhyphenhyphenqRvJc9qQyzsYbT4/s400/002.JPG" />This cake is sweet, crunchy and tart! Great for using up leftover buttermilk. Very easy to cut into pieces. For the almond flour, I toasted almonds and then ground them in the food processor.<br /><br /><div></div><br /><div><br /></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><br />adapted from Not Derby Pie</div><div>2 ripe peaches (cling and freestone are both fine)<br />3/4 cup sugar<br />6 tablespoons softened unsalted butter<br />1 large egg<br />1/2 cup buttermilk<br />1/2 teaspoon vanilla extract<br />1/4 teaspoon almond extract<br />1 cup all-purpose flour<br />3/4 cup almond flour (or finely ground toasted almonds)<br />1 teaspoon baking powder<br />1/4 teaspoon baking soda<br />1/2 tsp salt<br />1/4 teaspoon freshly ground nutmeg<br />1/4 tsp cinnamon<br /><br />Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.<br /><br />Cut the peaches in slices.<br /><br />Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk, vanilla and almond extracts, and stir to combine.<br /><br />Combine the flours, baking powder, baking soda, salt, nutmeg, and cinnamon. Add the flour mixture to the wet ingredients and mix until smooth (some lumps may remain). Pour batter into the prepared pan, and smooth top.<br /><br />Lightly press the peaches into the top of the cake in a circular pattern. Sprinkle finely ground almonds on top.<br /><br />Bake cake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean. </div><div></div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5495393631094978098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9P0MsyR1X2IGt2bX1fBYu0mrZ2saF4-rr5KZi1vion4GWc90mPiXIBLrDnqH-4OpZfryOpBgJV0kL03IYZ5t7jt2UqCFpGZmhhG2bh3arbf5DxfGUnkfS-lVrxh7EytPHszG85wcI9s/s400/010.JPG" /><br /><div></div><br /><div></div>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com1tag:blogger.com,1999:blog-2081128396047611999.post-48098922374069050972010-01-25T11:33:00.000-08:002010-01-25T11:36:27.420-08:00Apple Galette<div>Intro to Basic Pastry: Production Station, Day 2</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Yysco9_zf4CMRwbQZ3r8DGrW2pnvJ3reUl9g4K6LLw1T88a7E_aB5U0_Irfejz_WdXnSFeXmdWy-Us1uDchLc-bkhiaA4BgrIAH5ZAIEQ9gfixFQ2knwRag74O1rYhAJAA0mTzmvfIs/s1600-h/005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Yysco9_zf4CMRwbQZ3r8DGrW2pnvJ3reUl9g4K6LLw1T88a7E_aB5U0_Irfejz_WdXnSFeXmdWy-Us1uDchLc-bkhiaA4BgrIAH5ZAIEQ9gfixFQ2knwRag74O1rYhAJAA0mTzmvfIs/s400/005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430763113815673842" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span>Apples sauteed in Cinnamon Sugar on top of Pastry Cream enclosed in Pasta Frolla</div>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-54976382745608892582010-01-08T06:34:00.000-08:002010-01-08T06:39:17.443-08:00Chocolate Mousse CakeIntro to Basic Pastry: Cake Station, Day 3<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjzY-CcV-10XHjaZkguPCAFjK7V8v2d9CGBBw8VDyvNPrG7iZ1L51dYqSe-5FnTLOrOVgxvVT1WnqMQNWYfADA-4vRFD1w3L6mEDh3-TZRjOdA10PNON1iWBKFgj-0-5lkD2zK79wNbg/s1600-h/030.JPG"><img id="BLOGGER_PHOTO_ID_5424377679911587826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjzY-CcV-10XHjaZkguPCAFjK7V8v2d9CGBBw8VDyvNPrG7iZ1L51dYqSe-5FnTLOrOVgxvVT1WnqMQNWYfADA-4vRFD1w3L6mEDh3-TZRjOdA10PNON1iWBKFgj-0-5lkD2zK79wNbg/s400/030.JPG" border="0" /></a> Chocolate Cake base with a 3 inch layer of Chocolate Mousse. Frosted with Chocolate Whipped Cream.<br /><div></div>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-55808172999136279292010-01-07T20:26:00.000-08:002010-01-07T20:38:34.748-08:00Pumpkin CakeIntro to Basic Pastry: Cake Station, Day 3<br /><br /><img id="BLOGGER_PHOTO_ID_5424221135000739554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKbAHqGXpwvzChSjatp6ez_97UD3mIPlPBNrcVmkeWqSAMXbNydV5Lg3EvRF9W5fwjSVuaxSabDCR5cSwbMkMP2qWq3TCp3mjniX1yU8_XgjSYgvdENp64Sj75DF_cp-hkYo03UR2sdM/s400/017.JPG" border="0" /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4BsGHIcFqGQWj3pKL6lWT7zGo03y_QRM-cipJLS653T7eKBVU1wTNcxItJmqRqOFdeg623wPXVh6rHHNA4kQZssyEFBiM5XiwO_Yakf_FU06hjXi0ZE3iXqDReTAGR543reqf9BDA2U/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5424221140251295410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr4BsGHIcFqGQWj3pKL6lWT7zGo03y_QRM-cipJLS653T7eKBVU1wTNcxItJmqRqOFdeg623wPXVh6rHHNA4kQZssyEFBiM5XiwO_Yakf_FU06hjXi0ZE3iXqDReTAGR543reqf9BDA2U/s400/018.JPG" border="0" /></a>Pumpkin Chiffon Cake filled with Cinnamon Cream Cheese. Frosted with Vanilla Italian Buttercream. Marzipan Pumpkins. </p><img id="BLOGGER_PHOTO_ID_5424221129757614242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XfzKBFqBQ40bUTa3MzcqIu1MVghS6nDA4_rxTtHPNeEdvTvDbf-mFPvzdn_vi70bye9I4swbKdTwR5iWNagC37ioHcIJjN9E9I_jJich2YXzNRo5QgNTu6dhoj2rNdV_z5aOtV8pTXc/s400/013.JPG" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHc2v9tzRBffkSKb0-GgzMGZdATvvDfzr8VnCVDFQQyYbwBX4yZRo4_oMJy3tstEoNQ6XILV28JKcKSe2rD8-iEPUV93ImBZqq3cFFbl9dpkmapKu5_h5rY38ICbCCIug1QTMihxWQ_QM/s1600-h/015.JPG"><img id="BLOGGER_PHOTO_ID_5424221131374750274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHc2v9tzRBffkSKb0-GgzMGZdATvvDfzr8VnCVDFQQyYbwBX4yZRo4_oMJy3tstEoNQ6XILV28JKcKSe2rD8-iEPUV93ImBZqq3cFFbl9dpkmapKu5_h5rY38ICbCCIug1QTMihxWQ_QM/s400/015.JPG" border="0" /></a>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com1tag:blogger.com,1999:blog-2081128396047611999.post-21668330546360454602010-01-07T15:29:00.000-08:002010-01-07T20:38:12.657-08:00Orange Raspberry CakeIntro to Basic Pastry: Cake Station, Day 2<br /><br /><img id="BLOGGER_PHOTO_ID_5424145210249130770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7z7yElf16VcXokA4gyWOJWESF1EKyEwtlCY0yBD55s-rp6qtlP2nsVwTvPu7cGonS-soXBXufpzlYW2xq8-SDXSs9ePBQKNB6U7MPvtdzGXEF1ShmGN0MpJisCiEWL4vTUjaaQfDT2HE/s400/002.JPG" border="0" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOplZaQ8gw04hgHnDqGWheWeZUaW25Hc8Mr76jfk9bxx75o6v0DH5HpEkofQAHkovPX4IWCRSiFvZ1YDETkCtFK9U-VLnw22P37BTlhZS3vJoUh19WIoe9Fp7gFXFMpgkDfnRa9AD0rPU/s1600-h/027.JPG"><img id="BLOGGER_PHOTO_ID_5424145215310186594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOplZaQ8gw04hgHnDqGWheWeZUaW25Hc8Mr76jfk9bxx75o6v0DH5HpEkofQAHkovPX4IWCRSiFvZ1YDETkCtFK9U-VLnw22P37BTlhZS3vJoUh19WIoe9Fp7gFXFMpgkDfnRa9AD0rPU/s400/027.JPG" border="0" /></a> <div></div><div>Orange Chiffon Cake filled with Orange Italian Buttercream and Raspberry Jam.</div><div> </div><div></div><div></div><div></div><div>Also made mini Boston Cream Pies, no pictures though. </div>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com1tag:blogger.com,1999:blog-2081128396047611999.post-20993818362777807992010-01-05T16:53:00.000-08:002010-01-07T20:33:40.480-08:00Mocha CakeIntro to Basic Pastry: Cake Station, Day 1<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HbViza4Bt-yrsORKh0QTr7fDbGD5Bj8LbuNHuCW461MxaGp_gGVFspBbtShLJ_Zg88KF1YfXBawZDqJ7xJ1A1_B_KVpzoCXFG9Kuv-yVS5nOwcKkiIsK2v5p3tvl7gKZdDqzXZdaOWA/s1600-h/012.JPG"><img id="BLOGGER_PHOTO_ID_5423435361404396162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7HbViza4Bt-yrsORKh0QTr7fDbGD5Bj8LbuNHuCW461MxaGp_gGVFspBbtShLJ_Zg88KF1YfXBawZDqJ7xJ1A1_B_KVpzoCXFG9Kuv-yVS5nOwcKkiIsK2v5p3tvl7gKZdDqzXZdaOWA/s400/012.JPG" border="0" /></a><br /><div>Chocolate cake filled with coffee Italian buttercream, frosted with chocolate Italian buttercream. Chocolate ganache and shavings as garnish.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKHbx1F6yUHmLREKism-nPxAkZ-GUVF4F8LFspMGNk0wub9kURwdCfu0l4PiPD3PM0XBjZKypCi3OmNJHkO_uZ-GaK1GWMBcmpFI3vM9OTIUnAktWDv2bcHSy6tGmA_0ohAgJ_iSZfGE/s1600-h/014.JPG"><img id="BLOGGER_PHOTO_ID_5423429977515030162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKHbx1F6yUHmLREKism-nPxAkZ-GUVF4F8LFspMGNk0wub9kURwdCfu0l4PiPD3PM0XBjZKypCi3OmNJHkO_uZ-GaK1GWMBcmpFI3vM9OTIUnAktWDv2bcHSy6tGmA_0ohAgJ_iSZfGE/s400/014.JPG" border="0" /></a></div></div>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com2tag:blogger.com,1999:blog-2081128396047611999.post-4158713221078937342009-12-29T19:45:00.001-08:002010-01-07T20:43:49.414-08:00HamentaschenIntro to Basic Pastry: Cookie Station, Day 2<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5420870612513861938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtRvqKzd0DYm-VA9g4xwCVYEvWnkybUc9HQRIFTiclx_BOiyVO1hYtjK48UhEiW4LGii7UJcORBUEq8mMLX522hu423AA1b0Meqv8J6bGxTRxi0YUgzY3wDMZ9ooITWJncOWsZPD2NOL4/s400/015.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5420870605958507714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTt8Fksxy2UCeV47Qual7lK123j-OkunBMq3YKAqVpAAJYC9r4MruFkmYHS3xYCprLy9599mNsvrCJHw8Ssrj_sZY8wowEe8Ju7oAZejVDMe3KWRXCdznZBDFdRvqvhhytsPCr4xdjfls/s400/016.JPG" border="0" /></p><p>Edit: Baked by Erik on 1/7.</p><p><img id="BLOGGER_PHOTO_ID_5424224182727153298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 224px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-BKqIzIzxGljWYVw-a1FNroxNDYQtmqElbY9mX2WgmsRVEC2sbjPxP96V4PMe85abd4QGKSZSKYqfDCDeiEdR8Q-X2hLanJ6o6Sl8-Ctw4MULz3KEsc11D2RizL9_PJA_89JjFCrKg8/s400/016.JPG" border="0" /></p>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-22463509985554577802009-12-29T19:44:00.000-08:002010-01-05T17:46:13.634-08:00Raspberry Mirrors<div>Intro to Basic Pastry: Cookie Station, Day 2<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinESngs2ZQWzSQ3igLBKxECCY2ODsv2fZRfzpKkFi_IaJLalktUGY7Z5bE4u9FQW3tuBTebL0NwLHrkEpm8RR7xTV9tECozEA3-zD5b0ZYSX2i8YnILNLqQc9nyhJ_6LMrN9f461Nz9Yc/s1600-h/014.JPG"><img id="BLOGGER_PHOTO_ID_5420870259648511266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinESngs2ZQWzSQ3igLBKxECCY2ODsv2fZRfzpKkFi_IaJLalktUGY7Z5bE4u9FQW3tuBTebL0NwLHrkEpm8RR7xTV9tECozEA3-zD5b0ZYSX2i8YnILNLqQc9nyhJ_6LMrN9f461Nz9Yc/s400/014.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCutogvUuG1cui0yqxstJVzJfI09dF879BB1jCaVKfNhLDwqkq80jhsKZv6uZD1pRWVkWiyO30JprMJ4ca7tHxJDaksdJTpCmNfcYMPD8BrPUMh-nxZfb_zzXKnaEuzVOrvj3n12uDJAM/s1600-h/013.JPG"><img id="BLOGGER_PHOTO_ID_5420870248654615890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCutogvUuG1cui0yqxstJVzJfI09dF879BB1jCaVKfNhLDwqkq80jhsKZv6uZD1pRWVkWiyO30JprMJ4ca7tHxJDaksdJTpCmNfcYMPD8BrPUMh-nxZfb_zzXKnaEuzVOrvj3n12uDJAM/s400/013.JPG" border="0" /></a><br />Edit: These were baked on 1/5 by my blockmate, Erik. </div><br /><div></div><br /><div><img id="BLOGGER_PHOTO_ID_5423436290680637890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkWMfMb42jtjy71myHQnYQxUlzibx6qc5nkWlEmq0Xsws9wxv2JCmTLWhWvy1EJw6ogXbG9cSGz_v4pRgCH0dKcQ3C1ieQdjt4yIAhKfZjGe0KNjcr6rcUERVmT3bj_3vAJpPFJnGMrs/s400/007.JPG" border="0" /></div></div>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-48235681935587324052009-02-07T08:14:00.001-08:002009-02-07T08:28:42.284-08:00Sandwich Rye Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9vUyrojiVUxzQKGKkeQ0dxTmbqNB95_XkkJmQl-Wt998hFD9_G-RaiYo4AWLc7EnAcNnaX98qeK9YfsoNagXwOxhC40EiqxH40ElZRkQ9ikj34gv1xn4zhL0IKsuQhdTKEAoCN23xcA/s1600-h/010.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp9vUyrojiVUxzQKGKkeQ0dxTmbqNB95_XkkJmQl-Wt998hFD9_G-RaiYo4AWLc7EnAcNnaX98qeK9YfsoNagXwOxhC40EiqxH40ElZRkQ9ikj34gv1xn4zhL0IKsuQhdTKEAoCN23xcA/s320/010.JPG" alt="" id="BLOGGER_PHOTO_ID_5300089661025134338" border="0" /></a>Recently I have become obsessed with all things yeast. Whole wheat bread, cinnamon buns (coming soon) and, of course, this Rye Bread. People warned me that it would be sticky and hard to work with, but my dad really loves him some rye toast in the mornings so I pushed all the possibilities of failure to the side and searched for a dairy-less recipe (because my family keeps kosher, the bread can't contain dairy if I want to eat a roast beef sandwich on it!).<br /><br />I've made this bread three times in the same number of weeks- that's how good it is. And I thought I didn't like rye bread...until I tried this one. It has a fine grain, mild flavor and goes perfectly with turkey pastrami and mustard. You can find the recipe <a href="http://www.kingarthurflour.com/shop/RecipeDisplay?RID=22">here</a>. I used the King Arthur Rye Flour Blend instead of the pumpernickel called for because well, that's what we bought and it's the reason behind the more mild rye flavor (which I like better anyways). The greatest part about the whole recipe is the pickle juice used in place of some of the water- it really adds a whole other deli-dimension to the bread. Plus, although King Arthur claims this bread isn't a high riser, just check out that finished loaf. It's the epitome of a perfect sandwich slice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKtn82kEMyK_4cPmSBeyVJp-gi1s9lvJDf21K1oZxLBgCkp91HXLBlhnSIwHovtfgxwQL78CWd0eJ-uOhn5ayvgp45zwISTixPcKTW-A4KNZVMjPZesXVnVUx9IJyq54rEbPctow8I1U/s1600-h/rye+bread+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKtn82kEMyK_4cPmSBeyVJp-gi1s9lvJDf21K1oZxLBgCkp91HXLBlhnSIwHovtfgxwQL78CWd0eJ-uOhn5ayvgp45zwISTixPcKTW-A4KNZVMjPZesXVnVUx9IJyq54rEbPctow8I1U/s400/rye+bread+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5300092314922109090" border="0" /></a>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com2tag:blogger.com,1999:blog-2081128396047611999.post-16989569572481459162009-01-22T18:05:00.001-08:002009-01-22T18:06:33.895-08:00Coconut CupcakesWhen I took classes at The Cambridge School of Culinary Arts they gave us a recipe packet for each day of Baking Basics. During the Cake class, I was assigned Coconut Cupcakes.<br /><br /><object type="application/x-shockwave-flash" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" width="370" height="470"><param name="movie" value="http://keyingredient.cachefly.net/static/keyRecipe.swf"><param name="flashvars" value="id=98958"><!--[if !IE]><--><object type="application/x-shockwave-flash" data="http://keyingredient.cachefly.net/static/keyRecipe.swf" width="370" height="470"><!--<![endif]--><param name="quality" value="high"><param name="flashvars" value="id=98958"><param name="bgcolor" value="#ffffff"><!-- This will be shown if your viewer does not support flash --><h3>Coconut Cupcakes</h3><p><a href="http://keyingredient.com/recipes/98958/coconut-cupcakes/" title="Coconut Cupcakes">See <strong>Coconut Cupcakes</strong> on Key Ingredient.</a></p><!--[if !IE]><--></object><!--<![endif]--></object><br /><br />The recipe is an adaptation of Ina Garten's. The original can be found <a href="http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html">he</a><a href="http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html">re</a>. It claims that it makes 18-20 cupcakes but I made an even 24.<br /><br />If you're looking for a moist, buttery, flavorful coconut experience, this is it. I've also made a 2 layer 9-inch cake using this recipe and the recipient claimed it was the best coconut cake she's ever had- and she's from the South!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_ME2tZwEdWGtmTZ-jrXs-UItyy85hUiu6hN6EqpIFRfFPASeQw3BNlY0f78YjvcqHJT8YztEZzUvCdg2SyVVOZS24Z2AvJKW57Q4ehP6aAa528BZOnFdd2dvlZwYttzzeDHya3b60L8/s1600-h/coconut+cupcakes+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_ME2tZwEdWGtmTZ-jrXs-UItyy85hUiu6hN6EqpIFRfFPASeQw3BNlY0f78YjvcqHJT8YztEZzUvCdg2SyVVOZS24Z2AvJKW57Q4ehP6aAa528BZOnFdd2dvlZwYttzzeDHya3b60L8/s400/coconut+cupcakes+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5294303993031149778" border="0" /></a><br />Some chopped almonds to cover the top in addition to the coconut would make a delicous Almond Joy-style treat.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-43567725502370037492008-12-24T21:26:00.001-08:002008-12-25T06:29:15.323-08:00Gingerbread MenFinally, House of Munch is back up and running. Sorry about the prolonged absence- balancing school and life has been a bit overwhelming. It's not as if I haven't been baking; I've just been selfish and haven't shared it with you!<br /><br />The recipe is from <span style="font-size:100%;"><span id="btAsinTitle" style=""><a href="http://www.amazon.com/King-Arthur-Flour-Bakers-Companion/dp/0881505811/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1230215082&sr=8-1">The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook</a>, a book I highly suggest for anyone who likes to bake. The recipes are not overly complicated and there are diagrams in select recipes to help show you how to achieve the final product.<br /><br /><a href="http://www.amazon.com/King-Arthur-Flour-Bakers-Companion/dp/0881505811/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1230215082&sr=8-1"><span style="font-weight: bold;"></span></a></span></span>In total, I baked over 180 gingerbread men for the holidays. My mom and I decorated for 4 hours. It started out as gifts for my friends, which turned into a list of 25 people, which spilled over to my aunts and uncles, grandparents and cousins. Luckily, the weather was in my favor because Boston got at least 16 inches of snow over the weekend- allowing me to become a hermit without getting weird looks from my sisters.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj492wldnrcvANyMoppfdBoL1kwfH3lY-9DG4XtfnQ9Pv3TOcrJQeNv3kNh8YuRqLv4-eLMsvHE2w6oZztpfWHz9oi_kgtCy7QZteilgRE_IrrBgh8u4Kx-D0hGEWZHzWUN5m8SfdnloiA/s1600-h/gingerbread+men+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 137px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj492wldnrcvANyMoppfdBoL1kwfH3lY-9DG4XtfnQ9Pv3TOcrJQeNv3kNh8YuRqLv4-eLMsvHE2w6oZztpfWHz9oi_kgtCy7QZteilgRE_IrrBgh8u4Kx-D0hGEWZHzWUN5m8SfdnloiA/s400/gingerbread+men+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5283595083348129650" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIEub_2MWirLg6udZgq94dxxudtI7D6iu8SGvjcvktz7H6hJeuNThUkHTfA5bwlhPLoQglVozvSreUvkE9zhEI9TV_ZRwhbNRj44Xtgtl-dk4hJ8cl7xyqfto9Idl44iJWbBSnBUNQ0o/s1600-h/gingerbread+men+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 226px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIEub_2MWirLg6udZgq94dxxudtI7D6iu8SGvjcvktz7H6hJeuNThUkHTfA5bwlhPLoQglVozvSreUvkE9zhEI9TV_ZRwhbNRj44Xtgtl-dk4hJ8cl7xyqfto9Idl44iJWbBSnBUNQ0o/s400/gingerbread+men+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5283594899767808930" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhSo1JXvt9jA8IJ6WzablRc8r-qSyrhIQ17OWEZIJX7KYHXrAmnvCPbpIvfcuEcDdmli_OwXYJF8hSMV_DMt1pyreL-ER5UQ1V2kQCVDM7H6Gx8xEx1zCyOD6xzeZcB7feKOqTAWqe54/s1600-h/gingerbread+men+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 226px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhSo1JXvt9jA8IJ6WzablRc8r-qSyrhIQ17OWEZIJX7KYHXrAmnvCPbpIvfcuEcDdmli_OwXYJF8hSMV_DMt1pyreL-ER5UQ1V2kQCVDM7H6Gx8xEx1zCyOD6xzeZcB7feKOqTAWqe54/s400/gingerbread+men+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5283594826158502450" border="0" /></a><br />So worth it.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com1tag:blogger.com,1999:blog-2081128396047611999.post-5416630179637391402008-10-29T18:28:00.000-07:002008-10-29T18:30:44.328-07:00TWD: Chocolate- Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifuzvyOveOcEJmMxJgD5vzNKyXpKyW7oMZeFErT0HX4nFfasfEQqT_89lgGgP7bVfY3MHyk8-nwWSYavfv84D_3F6cokT3WhTeG7nsp7hbcISV6mX5CbM4OaIH-1cIRmsYaF-LKPfE3A/s1600-h/chocolate-chocolate+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifuzvyOveOcEJmMxJgD5vzNKyXpKyW7oMZeFErT0HX4nFfasfEQqT_89lgGgP7bVfY3MHyk8-nwWSYavfv84D_3F6cokT3WhTeG7nsp7hbcISV6mX5CbM4OaIH-1cIRmsYaF-LKPfE3A/s400/chocolate-chocolate+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5262753276880353890" border="0" /></a><br />On Tuesdays, as well as TWD, I have Wilton Cake Decorating, for which I need to bring a cake for. That's why instead of cupcakes here, you see a cake. I added 1 tsp of espresso powder to the recipe to amp up the chocolate flavor.<br />Sorry for being late- I've been baking non-stop for a bakesale on Friday that supports my ceramics teacher.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com3tag:blogger.com,1999:blog-2081128396047611999.post-7698912862476649482008-10-21T12:04:00.000-07:002008-10-21T12:57:58.198-07:00TWD: Pumpkin Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YYrYBqAAP7CmkQZDM7DMogDVwyYkcBoLxQpeigA7QOjMv5n1D3mZv0-qTnzijQ7yk4vsd8g-zUxsUKJop6kw_-CVKYlKfIGg9YTfN1M4Bt8KtRAB42hZip1TzeKD-eP1PEZsF2r6jCE/s1600-h/pumpkin+muffins+1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YYrYBqAAP7CmkQZDM7DMogDVwyYkcBoLxQpeigA7QOjMv5n1D3mZv0-qTnzijQ7yk4vsd8g-zUxsUKJop6kw_-CVKYlKfIGg9YTfN1M4Bt8KtRAB42hZip1TzeKD-eP1PEZsF2r6jCE/s320/pumpkin+muffins+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5259687290575453426" border="0" /></a><br />I'm back. After three long weeks of barely any baking and absolutely no time to participate in Tuesdays with Dorie, I finally cracked down and made these muffins. It was well worth it. This was a recipe I had wanted to make on my first flip-through of the book, and thanks to Kelly from <a href="http://www.barbaricgulp.com/">Sounding My Barbaric Gulp!</a> I finally had all the motivation I needed to make them.<br />The sunflower seeds on top added an interesting crunch and flavor to the muffins. The muffins themselves didn't come out as orange as I expected, but that's not such a big deal. When I started getting out all the ingredients I found out that we have no nuts in the house except for hazelnuts, and those sounded wrong in these muffins. I left out the nuts and only added golden raisins. I used the large Oxo cookie scoop to fill the muffin cups because I read on the Q&A that you could fill these all the way and not have a problem with overflow. I also took most of the TWDer's advice on the baking time, taking out the muffins at 18 minutes instead of Dorie's recommended 25.<br />I don't know if this tops my mom's recipe for pumpkin muffins, but I will most likely make these again.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNx1OXkn5LH_EiUYXjZNPF4_BNpKmW3KAEXAQpBiao61AgU9rQGVb2Ir8byq8vN4TJRCxaVaKJ_2T1YVqP9N-wpQ251hw2PCKKAu6vmb0nWxcdPoVosNBYzOx8suO9RQ1J6azpWs1ofE/s1600-h/pumpkin+muffins+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNx1OXkn5LH_EiUYXjZNPF4_BNpKmW3KAEXAQpBiao61AgU9rQGVb2Ir8byq8vN4TJRCxaVaKJ_2T1YVqP9N-wpQ251hw2PCKKAu6vmb0nWxcdPoVosNBYzOx8suO9RQ1J6azpWs1ofE/s320/pumpkin+muffins+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5259687396222123346" border="0" /></a>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com4tag:blogger.com,1999:blog-2081128396047611999.post-46985549251769735982008-10-19T16:13:00.000-07:002008-10-19T17:38:20.635-07:00Cranberry-Orange Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46aHh05kKHSmipn4FmoB9yOzD-9fkoiG3Hx0STawiG5xN36MgZrJFTw9w2TPuvkSBcwBPIWhkSl-VVm-K9_mxoiVMm4nb7gq5JXo3aEf0PYjRtTi0tNzZqXHe1P9j4k1DTUdZPUGTDuY/s1600-h/cranberry+orange+scones+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46aHh05kKHSmipn4FmoB9yOzD-9fkoiG3Hx0STawiG5xN36MgZrJFTw9w2TPuvkSBcwBPIWhkSl-VVm-K9_mxoiVMm4nb7gq5JXo3aEf0PYjRtTi0tNzZqXHe1P9j4k1DTUdZPUGTDuY/s400/cranberry+orange+scones+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5259007316343143394" border="0" /></a><br />I made these <a href="http://en.wikipedia.org/wiki/Scones">scones</a> for my family's open <a href="http://en.wikipedia.org/wiki/Sukkah">sukkah </a>today. Sukkot is the Jewish holiday that celebrates the <a href="http://weathermachine.files.wordpress.com/2007/11/rhode-island-049.jpg">fall</a> harvest, and our temple selects families to welcome new and old members of the community into their sukkah. We have done this for the past couple of years, but I was in charge of the baking this time.<br />The recipe is from <a href="http://www.amazon.com/Simply-Scones-Recipes-Delicious-Spreads/dp/0312015119/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1224458176&sr=8-1">Simply Scones</a> by Leslie Weiner and Barbara Albright and were the first scones I have ever made. They turned out really well, usually scones are too dry but these were the perfect balance of crumble and slight moistness. They're aesthetically pleasing too with their bright red flecks of cranberry and pale yellow crumb.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifB6r0z6bXJQRGUOBep_JaJtqqAvvqgzPewYaxO0BWZhP16FGSX2xulHw6Od-XS6JH_0IgvtJdVu-mrBX9SitVc0UHuV3gLkMkWPSiOtS-HY2JekxXQKsttYCkEEbDF3fQKvJTw-h-zg/s1600-h/cranberry+orange+scones+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhifB6r0z6bXJQRGUOBep_JaJtqqAvvqgzPewYaxO0BWZhP16FGSX2xulHw6Od-XS6JH_0IgvtJdVu-mrBX9SitVc0UHuV3gLkMkWPSiOtS-HY2JekxXQKsttYCkEEbDF3fQKvJTw-h-zg/s400/cranberry+orange+scones+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5259008819076184882" border="0" /></a>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-61969072315414204032008-10-15T17:00:00.000-07:002008-10-15T17:02:08.597-07:00Wilton Class: Fondant & Gumpaste<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E2-LwbpjgsLYUchTTZzvoBQf2hOvbwr84C_cpvoSVTHqSmxEnKH27TLp0qwg7nvTjgJNPsY9SYxTCCZ_jwiLaqa0ri6CzN-sLkruwBRksQ8_wQCiWR3xf64snWE2l6u6vZWJpYZPmIU/s1600-h/fondant+cake+%231.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E2-LwbpjgsLYUchTTZzvoBQf2hOvbwr84C_cpvoSVTHqSmxEnKH27TLp0qwg7nvTjgJNPsY9SYxTCCZ_jwiLaqa0ri6CzN-sLkruwBRksQ8_wQCiWR3xf64snWE2l6u6vZWJpYZPmIU/s400/fondant+cake+%231.jpg" alt="" id="BLOGGER_PHOTO_ID_5257535158946979074" border="0" /></a>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com2tag:blogger.com,1999:blog-2081128396047611999.post-85483363905228670902008-10-07T07:31:00.000-07:002008-10-07T07:33:23.268-07:00TWD: absentI'm so sorry I didn't make either the Creme Brulee or the Brownie Cake. School has gotten really busy with college applications and whatnot...those biscotti are mine next week!<br /><br />Make sure to check out everyone else on TWD's blogroll for some delicious looking treats.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-14762558471235354322008-09-24T16:32:00.001-07:002008-09-24T16:34:19.115-07:00Wilton Class Two: Finale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDKGPwWCjzOQxO4I2vgHs-8vvvQzrMOvPEBMPAd5FU4njFPzgHoZEkXbLHYIX3iK5WvetYNLtKPzz44hWAmTBlfrxQ1PywVsbKov76B-W0wyZjJ_VniMXksoCrkYS1Ve4njdM3ZAVCfU/s1600-h/wilton+class+2+final+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDKGPwWCjzOQxO4I2vgHs-8vvvQzrMOvPEBMPAd5FU4njFPzgHoZEkXbLHYIX3iK5WvetYNLtKPzz44hWAmTBlfrxQ1PywVsbKov76B-W0wyZjJ_VniMXksoCrkYS1Ve4njdM3ZAVCfU/s400/wilton+class+2+final+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5249735290078872450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0YoAYj7jY9ei7Xq1BRvt-_qimVVrk0D8Yf2d6gpLdR6VdzVnmfLQUalpJpCGuS-IlnRz12wY0YEZpE_ACAhpKHffcNuJ6T3P3v_nYsl470lu_jcPmXsLEkngVTCaDvrrGV8Z8f2bjLo/s1600-h/wilton+class+2+final+cake+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0YoAYj7jY9ei7Xq1BRvt-_qimVVrk0D8Yf2d6gpLdR6VdzVnmfLQUalpJpCGuS-IlnRz12wY0YEZpE_ACAhpKHffcNuJ6T3P3v_nYsl470lu_jcPmXsLEkngVTCaDvrrGV8Z8f2bjLo/s400/wilton+class+2+final+cake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5249735177026201074" border="0" /></a>Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com1tag:blogger.com,1999:blog-2081128396047611999.post-62008796649808599892008-09-23T11:59:00.001-07:002008-09-23T12:02:34.904-07:00TWD: Dimply Plum Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4a42AiYegovzI4v5cc62etwyqUbuaEHQSqDNGrsJe5Yr8PiOHSzLtOaSc5zKwSJRln3RE-uj5LytBgmL9MOrmK9kwVcgC-jJsJ6NG_8WF9ykRL2B5D4bskVrJbpSJPf-6eoDXC9rpdIQ/s1600-h/dimply+plum+cake.com"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4a42AiYegovzI4v5cc62etwyqUbuaEHQSqDNGrsJe5Yr8PiOHSzLtOaSc5zKwSJRln3RE-uj5LytBgmL9MOrmK9kwVcgC-jJsJ6NG_8WF9ykRL2B5D4bskVrJbpSJPf-6eoDXC9rpdIQ/s320/dimply+plum+cake.com" alt="" id="BLOGGER_PHOTO_ID_5249293561600071714" border="0" /></a>I actually took Dorie's advice on this one and ate a piece for breakfast the day after I baked it. This is one delicious cake. If you're looking for something not too heavy or sweet, with that tangy plum taste that comes with fall, you will love this cake. I used prune plums and also used the cardamom. The plums wouldn't completely suck back in their juices while it was cooling, but that's ok; they weren't to dribbly anyways.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com5tag:blogger.com,1999:blog-2081128396047611999.post-8124456990333691162008-09-20T06:33:00.000-07:002008-09-21T10:22:04.004-07:00Pumpkin-Apple Butter WafflesI opened up a big can of pumpkin on Thursday to make Pumpkin Mini Loaves. Then I realized that I had to use the whole thing up, or risk forgetting about it in the freezer. So I made Pumpkin Rocks and this morning, Pumpkin-Apple Butter Waffles. I used smitten kitchen's <a href="http://smittenkitchen.com/2007/11/pumpkin-waffles/">Pumpkin Waffle recipe</a> except after putting all the ingredients together, I realized I only had a 1/2 cup of pumpkin left. Instead of running out at 9:00 to go to the supermarket, I substituted a 1/2 cup of apple butter.<br />They turned out really good, just the right combination of fluffy and dense, with the spice of pumpkin pie. The apple butter didn't add too much flavor, it was mostly pumpkin; I figured it was the right consistency and wouldn't mess up the batter. My whole family ate them with plain greek yogurt and baklava filling (golden raisins, almonds, walnuts, honey, and spices) on top. The house is saturated in the smell of these delicous waffles- something I don't mind one bit.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com0tag:blogger.com,1999:blog-2081128396047611999.post-77881026247388690302008-09-16T18:39:00.000-07:002008-09-18T14:50:29.677-07:00TWD: Chocolate ChunkersI hate them. I hate hate hate hate them. My dad's taking pictures right now. They wouldn't form into balls when I shaped them onto the cookie sheet, and they fell apart when I took them out of the oven. Hmm...maybe that's because THERE'S NO COOKIE IN BETWEEN THE CRAZY AMOUNT OF CHUNKS. I never want to see these cookies again.<br /><br />And besides. They're too sweet.<br /><br /><span style="font-weight: bold;">Update:</span> the infamous "turd" cookies, as all the other TWD bloggers are saying!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJ4oFszHSCgO007EgujppdTtNLZYOXYqCo2UxvVgpBE3bG7NR33MATuNWEc72hRCAtfjU3jMSZdIoX9V6hBUF6kXaCBARTO2_XZhhDzl0aP6_lIIiZ2gkdpVTqEcUGU9SsmszNOiesqk/s1600-h/chocolate+chunkers+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJ4oFszHSCgO007EgujppdTtNLZYOXYqCo2UxvVgpBE3bG7NR33MATuNWEc72hRCAtfjU3jMSZdIoX9V6hBUF6kXaCBARTO2_XZhhDzl0aP6_lIIiZ2gkdpVTqEcUGU9SsmszNOiesqk/s320/chocolate+chunkers+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5246809185410103554" border="0" /></a><br /> <span style="font-weight: bold;">Update:<span style="font-weight: bold;"> </span></span>I made the rest of the dough into bar cookies- much easier. They are still too sweet, although I like the saltiness of the peanuts.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com4tag:blogger.com,1999:blog-2081128396047611999.post-81984855861271126232008-09-15T17:48:00.000-07:002008-09-15T17:55:09.521-07:00Semi-Food Related...I'm a senior this year and I'm hoping to go to culinary school next fall. I'm mainly looking at Le Cordon Bleu either in London or Pasadena, California, mainly because their Grand Diploma consists of both Patisserie and Cuisine. I've also researched Johnson & Wales a little, although I really do not want to go to a four-year school. Does anyone have any suggestions for what to look at? Have any of you been to culinary school? If you could help me out that would be awesome, I'm really not sure what they look for in a potential student.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com1tag:blogger.com,1999:blog-2081128396047611999.post-636733944715206092008-09-13T12:17:00.000-07:002008-09-14T19:38:04.376-07:00Maple Walnut Mini Loaves<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWocvA7YrsQExMD6k_XOtFOyVaPUuSZug8pFOT5Bzuos75EGY5_YjhoqdQuCiaEL3bKL5VhKAneVqH_LJ7ubpmBfDd0TcTEynZniWJISwqlGTctGnv8X6jElun1J95mqUDHir-Wsf-8E/s1600-h/maple+walnut+loaves+1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWocvA7YrsQExMD6k_XOtFOyVaPUuSZug8pFOT5Bzuos75EGY5_YjhoqdQuCiaEL3bKL5VhKAneVqH_LJ7ubpmBfDd0TcTEynZniWJISwqlGTctGnv8X6jElun1J95mqUDHir-Wsf-8E/s320/maple+walnut+loaves+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5245587428356243602" border="0" /></a><br />Two days ago, I went to Home Goods and got <a href="http://ecx.images-amazon.com/images/I/31-z%2BspnltL._SL500_AA280_.jpg">this</a>. Mini anything is so cute, and I wanted to make something immediately, except I couldn't think of the perfect recipe to christen my new pan. It was between the basics: pumpkin bread, banana nut bread, blueberry loaf, blah blah blah. Then I spotted <span style="font-weight: bold;">Maple Walnut Muffins</span> in <a href="http://www.amazon.com/Mostly-Muffins-Recipes-Delicious-Spreads/dp/0312549164/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1221333542&sr=8-1">Mostly Muffins</a> by Barbara Albright and Leslie Weiner. It was the perfect recipe for the fall chill we're starting to get in Massachusetts.<br />They baked for the full 20 minutes that the recipe called for; I thought they would take a little bit longer, but good thing I checked! I haven't tried them yet, but I'm sure that's what I'll be having for breakfast tomorrow morning. I'll let you know how they turn out although, I have to say, they smell maple syrup-y deliciousness.<br /><br /><span style="color: rgb(51, 51, 255);">Maple Walnut Mini Loaves</span><br />original from <a href="http://www.amazon.com/Mostly-Muffins-Recipes-Delicious-Spreads/dp/0312549164/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1221333542&sr=8-1">Mostly Muffins</a><br />adapted by Zoe<br /><br /><span style="font-weight: bold;">1 cup</span> all-purpose flour (the original calls for 2 cups AP and no whole wheat)<br /><span style="font-weight: bold;">1 cup</span> whole wheat flour<br /><span style="font-weight: bold;">2 T</span> dark-brown sugar<br /><span style="font-weight: bold;">1 1/2 tsp</span> baking powder<br /><span style="font-weight: bold;">1/2 tsp</span> baking soda<br /><span style="font-weight: bold;">1/2 tsp</span> salt<br /><span style="font-weight: bold;">1 cup</span> toasted chopped walnuts<br /><span style="font-weight: bold;">1/2 cup</span> buttermilk<br /><span style="font-weight: bold;">1/2 cup</span> pure maple syrup<br /><span style="font-weight: bold;">1/3 cup</span> sweet butter or margarine, melted and cooled<br /><span style="font-weight: bold;">1</span> egg, lightly beaten<br /><span style="font-weight: bold;">1/2 tsp</span> vanilla<br />optional- <span style="font-weight: bold;">1/2 tsp</span> maple extract (I didn't use this)<br /><br />Preheat oven to 400 degrees F. Grease 4 mini-loaf pans.<br /><br />In a large bowl, stir together flours, brown sugar, baking powder, baking soda, and salt; stir nuts into dry ingredients to coat. In another bowl, stir together buttermilk, syrup, butter, egg, vanilla, and maple extract if you're using it, until blended. Make a well in the center of the dry ingredients; add buttermilk mixture and stir just to combine.<br /><br />Spoon batter evenly into the 4 pans, and spread the batter so it reaches all the corners of the pan. Bake for 15-20 minutes, until a toothpick inserted in the middle comes out clean.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymYuSQ5Ltl3utU4dHP1SgWIDv6a-isk3eNtalex4UJSd7jcE9325kFV3ooHcxjuSPq1l152a7Yw60mNkH-8OskmF4q-zjX-YyhGl2Q1y7F56jaCGhAZj7A4dMUbYoNO798tyNE3hbY5Q/s1600-h/maple+walnut+loaves+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgymYuSQ5Ltl3utU4dHP1SgWIDv6a-isk3eNtalex4UJSd7jcE9325kFV3ooHcxjuSPq1l152a7Yw60mNkH-8OskmF4q-zjX-YyhGl2Q1y7F56jaCGhAZj7A4dMUbYoNO798tyNE3hbY5Q/s320/maple+walnut+loaves+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5245593005631474850" border="0" /></a><br />Remove pan from the oven and place on a cooling rack. Cool 3 or 4 minutes before removing the loaves from the pans. Wait until the loaves are completely cool before storing in an airtight container.<br /><br />These freeze very well, and are best eaten, warm, the day they are made.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3SMZ1KAx5f2vUngnGrpY3HGBK1MNoOfFKW2r_QCksG55QItQgRhypg07BID7Hmv4-Vy7bYqLqj3WspeDBdeLeaM66YQcFCjWy3pz8P0FbAS_bwuODnrOMZlD9LUvNUfOKBtqVXG7hgM/s1600-h/maple+walnut+loaves+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3SMZ1KAx5f2vUngnGrpY3HGBK1MNoOfFKW2r_QCksG55QItQgRhypg07BID7Hmv4-Vy7bYqLqj3WspeDBdeLeaM66YQcFCjWy3pz8P0FbAS_bwuODnrOMZlD9LUvNUfOKBtqVXG7hgM/s320/maple+walnut+loaves+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5245593066169712082" border="0" /></a><br /><span style="font-weight: bold;">Update:</span> Just had a slice of this- it's so good. Moist, with a nutty whole wheat flavor and the distinctive sweetness of maple syrup. Although there is definite maple flavor, next time I will add the maple extract to give it that extra je ne sais quoi.Zoehttp://www.blogger.com/profile/16738306294040407538noreply@blogger.com2