It's been a while...

Well with completely culinary school and getting busy starting my career I lost track of time. There have been a lot of changes but I am still the sweet toothed, food loving girl and am going to get back on track of documenting my food experiences. My journey has moved from Michigan to North Carolina and I am enjoying learning the southern food experiences! In a city like Charlotte there is always something new to try and I am eating my way through! I look forward to being able to write about them and share them from here on out!

xo

Pastries All Around

I have officially began and have been in Pastries for about a month now. It is my final class of culinary school and it has been quite a learning experience so far. I have learned a lot about myself personally and also the path I want to take from a professional stand point.

I have learned a lot so far in my four weeks of pastries. The stations I have been apart of are French pastries that consist of macaroons, fresh and baked fruit strip, pâté a choux, madelines, petite fours, napoleons, etc. This was my first station and took a keen liking to it. I find myself really enjoying the French style and will definitely use these within my future.  The next station was tortes and cheesecakes. We built tortes and also baked off large, small, and individual cheesecakes. The decoration process was an important part of the station, too. We always garnish with fruit and a chocolate decoration that are all unique. It is fun to be able to add your own special "touch" on items. My third station has been pies and tarts. I have worked on baked and unbaked pies. Baked consist of apple, cherry, blueberry, etc. Unbaked consist of banana cream pie, lemon meringue, snickers, etc.

I have one final station before my practical. That station is creams and custards. I will be making creme brûlée, creme caramel, rice pudding, bread pudding, panna cotta, and different items similar to that. Creme brûlée is one of my favorite desserts and so I'm looking forward to learning the basics of it and enhancing it with my own touch!

xo

Christmas Cookies-No Bakes and "Bunnies"

Christmas cookies are always a big thing in our house; eating that is! I enjoy making them and made requests of my family. The requests were chocolate chip, peant butter blossoms, spritz, sugar, "bunnies", and no bakes. The "bunnies" and the no bakes posed as most popular within my house.

"Bunnies"

1 bag rolos
1 bag circle pretzels
1 bag pecan halves and/or M&Ms

Preheat the oven to 375.

Place the peeled rolos in the center of the pretzels and bake for about 2 minutes or just until the rolos are slightly melted. As soon as they are done place a pecan or M&M directly on top of the hot rolo. Let cool before serving.

No Bake Cookies

1 stick unsalted butter
2 cups sugar
1/2 cup milk
4 tbsp cocoa powder
1/2 cup creamy peanut butter
2 tsp vanilla
3 1/8 cup quick cooling oats

Bring the first five ingredients to a boil and allow the rapid boil for 1 minute.

Remove from heat and add the vanilla and oats.

Drop a tablespoon worth on parchment paper and allow to cool.

Enjoy!!

xo

First Semester Was a Success

I got so caught up in all my fabulous baking that I lost time to write. I was on the cookie station and the quick breads station as my final two stations and those were pretty awesome! They were both kind of basic but that's why I'm happy I saved them for last. On the cookie station I learned all different typed of cookies from dropped, bagged, rolled, sheet etc. I really enjoyed learning biscotti and these other cookies called mudslides. They taste like heaven on earth!!! They have a crazy amount of chocolate and melt in your mouth when you eat them. They were definitely one of my top favorites treats to eat, too.

In the quick breads station, I learned to make buscuits, scones, coffee cakes, and muffins. We did a variety of each and those were interesting to make because of how often they are made in a house kitchen.

I have found a new love for baking and find that it is more of my passion than any other part of the food industry. I love how you can make such beautiful items out of flour, yeast, and water. It really is an amazing thing. I can officially say I am a Baker!

xo

Yeast Breads

I can't believe that another three weeks have passed and my time on the yeast bread station is completed. The yeast bread station kept me very busy because every recipe consisted of twelve different steps that had to be performed in order for them to come out perfectly. There was a variety of breads we made but some were baguettes, white pan bread, epis, olive thyme bread, olive rosemary bread, challah, pretzels, soft rolls, and fougasse. One thing I learned was the amount of different breads you can make from the baguette dough recipe. Fougasse and epis were made from baguette dough and they were two of my favorite breads we made. The Epis were absolutely beautiful and I loved seeing those come out of the oven. We would dip them in olive oil and a variety of seeds and cut them into designs. I really enjoyed the simplistic beauty of these breads.

I will post pictures of all the delicious breads soon. Next station is the cookie station! I am looking forward to working with doughs that do not contain yeast and not as time consuming to produce so we can produce a lot per day. Plus, who doesn't like cookies?

xo

Artisan Breads Picture Blog

Pain Au Levain

Ciabatta

Milk Bread Rolls

Multigrain (50% whole wheat)

Sourdough Bagels

Sourdough Rye

I am in practical week this next week so will have to make an artisan bread and also a laminated dough since those are the two stations I have completed. I will be making the Multigrain bread and also croissants. I am currently working on the European bread station which consists of baguettes, pan breads, naan, and different versions of each. It is a lot of fun and work but the bread is absolutely beautiful! I can't wait to share!

xo

Chicago, Here We Come!

Jack has surprised me with a birthday trip to Chicago in late November. I can't wait to experience as much of the culinary world in the time we are there. He has already planned for us to have dinner at the C-House Restaurant and the menu looks to die for. I think he and I will go and visit a few pastry shops while we are there and see the latest trends in such a trendy city. Who knows maybe it will spark and idea within me? I have seen anything from restaurants that have won awards for their desserts to a little shop that has perfected the doughnut. Either way I do not think we will be disappointed with any of our visits. I am looking forward to being able to spending some time with him after a couple months of both juggling a busy schedule and also trying to see one another as much as we can. We are both complete foodies so what an awesome place for us to go! I would love any suggestions on places to see and products to taste! I will certainly post all about our adventures when the time comes!

xo