Tuesday, January 31, 2012

Together Traveling!

Yesterday my mom and I left Rochester to begin out journey to Colorado. We traveled about 80 miles and stopped in Buffalo to have half a cup of tea and an english muffin with my sister carrot chopper and then we continued our journey to Cincinnati, Ohio. Before I left I was instructed to take lots of pictures during my journey....but the drive down to Cincinnati isn't exactly filled with beautiful scenery...but we did see a few things that caught out attention like the corn husk tepees above and then we saw this sign below...
Work Zone. Speeding. Fines doubled. Causes death or injury. Fine Jail. In New York state this sign would simply say fines doubled in work zone...but here in Ohio they go a little deeper into your future if you speed in a work zone. The first sign I saw like this the last line was Results in Prison. For some reason that was a little funnier than Fine/Jail. But I was laughing too hard I couldn't react fast enough to get a picture. This one was snagged right after we left Columbus. And we were not speeding! Other signage that we saw in Ohio was this one below...interesting. Welcome to Ohio! We will be here until Thursday eating eating and taking pictures of food! And then we leave for Kansas City on Thursday! Happy Tuesday!

Saturday, January 21, 2012


There is this delicious polish sweet bread called machovietz...the first time I had it I didn't think I'd ever be able to replicate the recipe! I tried this one in December and it turned out perfect. It is a long recipe but it's flawless. I would recommend making this for your next brunch!

Friday, January 20, 2012

Mocha Cake

More cake photos! Enjoy!

Wednesday, January 18, 2012

Black Forest Cake

This was a traditional black forest cake that we made in Classical Cakes. This cake had so many steps, and sadly it was not my favorite, so I am not going to post a recipe....but the pictures turned out nice so I wanted to share! Enjoy!

Sunday, January 15, 2012


This week we made vacherins...a small, bite size, simple dessert! These were really quick to make and had an unexpected creamy texture as they melted in your mouth! They were really delicious. The two components of this dessert are Italian meringue and diplomat cream topped with fresh fruit. These were piped into 2 inch circle bases and then peaks were piped around the edges. After they dried out in the oven, they received a small coating of white pate a glace and filled with diplomat cream stabilized with gelatin! I can't wait to make these again!

Italian Meringue
8 oz sugar
4 oz whites
2.5 oz water

Heat sugar with water in a saucepan until 240 degree F. Once it reaches about 210 degrees F, start egg white whipping in a mixer until soft peak. Once sugar syrup reaches temperature, pour over already whipping whites slowly. Whip on high speed until stiff peaks form. Pipe into shape above.

8 oz pastry cream
8 oz whipped cream
2.5 sheets of gelatin

Make pastry cream. Bloom gelatin in cold water and add to hot pastry cream. Whip cream to stiff peak and fold into room temperature pastry cream. Pipe into Italian meringue molds and top with fresh fruit.

Saturday, January 14, 2012

Second to last week in pictures!

This is my second to last week at CIA before I begin externship! I have lots of pictures to share it was hard to decide which ones to add to this post! We made so many delicious puff pastry desserts and tartlets this week! All of which I tried and was regretting on my run this morning! But you have to know how everything tastes...right?!

Wednesday, January 11, 2012

Holiday Cookie Bar

During the holidays it is necessary to have cookies to share with others and have around the house for general enjoyment. This previous holiday the cookie production was limited to gingerbread men, peanut butter blossoms, rum prints and almond crescents. I think my favorite would have to be the gingerbread men or the rum prints! Delicious!

Sunday, January 8, 2012

Last Week in Pictures

Last week I started my final class before I begin my externship at The Broadmoor in Colorado Springs. The class is called Production Pastries and last week was spent making roulades and puff pastry...and managing a water main break. It was survival of the fittest at CIA and ice became our most valuable resource!