Cannibal Cookies

First. I’d like to say thank you to my coworker ____ for giving these cookies an awesome name. Cannibal Cookies. It’s a cookie inside of another cookie. I first saw these bad boys on Serious Eats awhile back, and knew exactly what must be done. Those cookies needed to be in my mouth. So I finally got around to making them, and they are kind of amazing. I mean…it’s an effing Oreo, inside of a chocolate chip cookie. And the greatest thing about it, is that it’s totally versatile. Take you’re favorite cookie recipe, and take another cookie…or piece of candy…or brownie, or whatever the hell you want to put in it, and…voila! Heaven.

So do yourself a favor, and make these.

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Banana Cream Pie

Per request, the boyfriend asked me to make him a banana cream pie. So I did. And I’m so glad I did. It was delicious. One bite into the pie, I heard sounds come out of my bf’s mouth, that are pretty rare. It’s not that he doesn’t like everything I make, it’s that he doesn’t LOVE everything I make. He is a huge fan of the banana cream pie from Baker’s Square, and it made me so happy to hear him tell me that my pie was better! For the crust, I used crushed up Nilla wafers, to give it more of that banana pudding kind of pie.

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Wedding Cakes

Excuse me for being absent from my blog…again. It’s been hard to keep up! I left off telling you that wedding cakes was next up on the pastry school agenda. Two weeks of wedding cakes has passed, and so has 1 week of sugar candies and confections…and so has 1 week of ice cream. I’m so behind, I don’t even know where to start. This post will be focused on Wedding cakes, because I really don’t want to give you guys a pastry overload. Continue reading

Cakes and Tarts

Okay, so if you didn’t already know, I suck at updating my blog. School has been keeping me busy and by the time I get home, the last thing on my mind is updating my blog. But here I am, to give you a full update on the last 3 weeks of pastry school. For 2 weeks I studied cakes. No, not your good ol’ American buttercream frosted red-velvet cake, but French/European cakes or Entremets (on-tra-may) (mousse cakes). It was nice learning about this style of cake, and there were a few I really enjoyed. The ones I really enjoyed were the Hazelnut Chocolate Mousse Cake and the Raspberry Silk Cake. They were creamy-deliciousness, bites of heaven. Continue reading

Petit Fours and Finals.

So I guess I’m kind of bad keeping this thing updated. I’ve thought about updating so many times, but have just been busy or lazy.  But I am happy to say I have made it through the first section of school (Breads, Breakfast pastries, Petit Fours).  I’m going to be honest and say petit fours was probably my least favorite of the three, but it was still fun nonetheless. As much as I struggled with rolling out my sweet dough, and my piping skills could improve, I am happy I learned the basics. We made several different small tarts, French macarons (my favorite), pate a choux (eclaires, salambos, paris brest), madeleines, opera cake and financiers. I was stoked to learn how to make macarons, and am completely in love with them. I’m sure a lot of you have noticed the increase in popularity of the French macaron, which is great. Making macarons is a lot simpler than I had expected it to be. It is a process just like most of the petit fours are, but its definitely worth it. Continue reading