Seared Scallops & Autumn Beets

Autumn is filled with freshly picked apples and root vegetables. A favorite season all around for Cream Puff and the Red Queen How to Make the Face. Dry Sea scallops are a delicious treat quickly seared in butter on the stovetop. Just a dash of cayenne and paprika, yum! Golden and red beets roasted in the oven, some garden fresh tomatoes grown by Carrot Chopper, and a side of cous cous tossed with homemade pesto make a light autumn meal.

Cake Pops

This weekend was spent conquering the cake balls! Cake balls are such a big fad and I have been dying to make them! I have never worked with candy melts before so this was my first try. A tip to all bakers who are working with candy melts....if you need to thin it out use a little bit of shortening. The cake pops are chocolate chocolate on this inside and white chocolate on the inside. They are delicious and I am really excited to finish eating them after dinner! Dinner which is being graciously prepared by a few of my Culinary friends! I left them in the kitchen with them so we'll see if they're still there when I head down to help them! What is most exciting about the cake balls is that they can be vanilla, carrot, chocolate, red velvet. These are actually a vegan chocolate cake covered in white chocolate.
*a thank you goes out to everyone who was consulted and faithfully stood by my to conquer the cake balls! Thank you thank you!

Eggs Benedict

The CIA student's culinary basic skills for bakers must include a recipe for eggs benedict in her repertoire. For readers who have been wondering what the writers for this blog have been up to, one is working on a degree in baking at the CIA after completing a degree in graphic design, the other has just completed a master's degree in counseling. Yes, a happy chef creates delicious sweets and savories! For us baking and cooking always bring joy, in the doing and in the sharing! We're glad to be back!