Archive for the ‘ breakfast ’ Category

I’m still alive, and I’m in pastry school!

So, I know that I haven’t blogged for a very long time, and my deepest apologies. I’ve been busy, and I’ve also been lazy as well. I have still been baking and cooking in my life away from my blog, I just haven’t been letting the world know it. I know I should have at least started blogging about 3 or 4 weeks ago to let you all know that I’m in pastry school! I’ve been learning awesome things, meeting great people, and baking my life away. Week one was going over the basics, such as piping, making pastry cream and pate a choux, sweet dough, meringues, and buttercreams. Week 2 and 3 was when it got exciting — the Breads section of my course. I never really made breads at home because I’m sure I mentioned before, that I have (or had) a weird fear of yeast. Yeast scared me. I would get nervous, and unsure that my product would proof, but now I feel confident! I made pain de mie (toast bread), whole wheat bread, pain a la biere (beer bread), french bread, baguettes, farmer’s bread with walnuts, pain brie (sailor’s bread, which i have to say was one of my favorites, super tasty) sourdough, and more. Continue reading


Happy National Doughnut Day!

So, it’s national doughnut day! National doughnut day falls on the first Friday of June every year, created by the Chicago Salvation Army in 1938, “to raise funds during the Great Depression, and to honor the work of World War I Salvation Army volunteers who prepared donuts and other foods for thousands of soldiers.” So there’s the history of this great holiday. Started right off here in Chicago, and is celebrated nation-wide, by all people, lovers of doughnuts. While you can go to Dunkin Donuts, or Krispy Kreme to grab a free doughnut in honor of this celebration, or to your local bakery, doughnut shop, or wherever, you can also make doughnuts right in your very own kitchen! I’m not going to say it’s easy as pie, because if you’re making them from scratch, it does take some patience, and timing, etc. But if you do it the easy way, where you buy a can of biscuits at your local grocery store, and fry those up, well then it is easy as pie! (or in this case, doughnuts.) Continue reading

Martha Stewart’s Cookies

so i got my hands on this cookie cookbook the other day at the library:

i have to say it’s a really great cookie book. so many different types of cookies, so little time! i think i will have to purchase the book in the future. i love a cookbook with pictures, and this has a picture for every cookie. so i’ve tried two of the recipes from the book, the carrot cake cookies and the ne plus ultra cookies. both turned out really great. the carrot cake cookies were sandwich cookies, with a cream cheese filling, and the texture of the cookies were soft and chewy. the bf said they would be nice if they were a little firmer, but otherwise they were great. i don’t know what it is with guys and carrot cake. do all guys love carrot cake and such? then i made the Ne Plus Ultra cookies. ne plus ultra \nee-plus-UL-truh; nay-\ , noun; 1. The highest point, as of excellence or achievement; the acme; the pinnacle; the ultimate. these turned out really tasty. it was on the crunchy side which is nice, because lately i’ve been eating soft chewy cookies. the crunchy was a nice change. the recipe called for chocolate chips, pecans and raisins. it also called for course salt instead of regular table salt, which i could definitely taste in the cookie. i think it gave it a kind of almost salty-sweet taste to the cookies. the bf doesn’t normally like nuts in his cookies, brownies, or anything really, but he said it wasn’t bad, and it went well with the raisins and chocolate chips. dunked in milk, it tastes heavenly.

i also did promise to blog about that overnight baked french toast i did the other day. well it was delicious. i think i put a little too much nutmeg, but other than that, it was tasty, crispy on the outside, soft on the inside. a great morning treat that i need to make more often!

not the greatest image, but as you can see, french toast made with real french bread, drenched in some maple syrup atop w/some powdered sugar. mm mm mmm. and lastly — dinner. i was looking through old magazines, and a really old issue of the rachael ray magazine, and found this recipe: orange beef with cilantro rice. it looked simple and i had almost all the ingredients on hand already. it was actually the oranges that got my attention, because i’ve had a bunch of oranges at home and i haven’t been eating them, and figured i’d cook with them. well if you’ve ever had orange beef at a chinese restaurant, this is similar, yet it doesn’t make you feel like you’ve just eaten greasy chinese food. the flavor in the beef was perfect, and the cilantro rice paired perfectly with it. my beef could have been a little more tender, but at least i know for next time (which there will be a next time, because the bf loved it, and asked me to make it again already). well, more cookies and such to come soon (hopefully) !

breakfast is the bestest.

so today i decided i wanted a really delicious breakfast…something that you could get order at a diner that would make you feel like a complete blob afterwards. but, of course i was not going to go out to get some, so i decided to flip through some recipes i’ve saved, and found the perfect ones. all recipes came from the book “how it all vegan” and i can truly say it hit the spot. i decided on their biscuits, and mighty miso gravy..along with heavenly hashbrowns.

mmmm. yum-o!

i also decided to make a few “sausage” patties..which turned out alright, not amazing, but it went well with the whole meal.

the heavenly hashbrowns

i made some adjustments and added red chili flakes cause i didn’t have real chili peppers.

biscuits and gravy

you know. its really hard to make biscuits and gravy look really good, because the gravy always looks like slop. also my biscuits turned out deformed, but yummy nonetheless.

this is definitely something i will make again. i love love love biscuits and gravy…and who can say no to hashbrowns?