Monday, November 24, 2014

Buttered Rum Cream Pie


I made this pie on the first snowy weekend of the year in Denver. It may have been cold outside, but inside we were too full of pie to care. Or too full of pie to move for that matter. Bryan has some pretty strong willpower when it comes to eating deliberately and with self-control, so when he gives in and has seconds (or thirds!) I know it's a good sign. With this pie, we both gave in to full-blown gluttony, enjoying it more and more with every piece, until we gave up on the formality of slices.

Thursday, November 6, 2014

Cheesy Pull-Apart Onion Bread

Growing up, my sisters and I were big fans of carbohydrates and eating with our hands. I cannot honestly say that the joys of those things are beyond me now. If left to my own devices, I would eat popcorn and noodles every night for dinner -- a balanced diet of shells, bow ties, and wagon wheels, of course. Fortunately, I suppose, a combination of shame and knowing better keeps me from rising to such heights of gastronomy these days. However, as an adult I still see no reason not to eat with my hands when the food is right. 

Tuesday, October 28, 2014

Pumpkin Apple Bread

Time, it seems, is running away from me. This year has absolutely slipped through my fingers and all I want to do is stop and appreciate it. October always slows down a little bit at work during the lull between summer weddings and the impending holiday season so I feel like I can take a breath for a moment. This comes just in time for the prime of fall in Denver, which is my favorite season for baking and just for living in general. With the stresses of the summer gone, wedding planning behind us (yay/phew!), and another birthday under my belt, this is a good time to evaluate goals and refocus. 

Monday, June 2, 2014

Bryan's Chocolate Puddin' Cake with Salted Caramel Ice Cream

 Bryan's birthday was almost a month ago now, but once upon that time this was his birthday cake. Somehow I blinked and another month has passed. I wish I still had some of this cake. Bryan is not very particular when it comes to sweets as long as it has chocolate in it, so that was my starting point for his birthday treat. If you ask him what he wants for dessert, he will always say chocolate. However, if you pay attention to the sweets he thinks are really amazing, as I tend to do, they aren't usually chocolate all the way through. With this in mind I went heavy on the chocolate for the cake and made salted caramel ice cream to go with it. The fact that it's one of my favorite flavor combinations has little to everything to do with that.

Monday, April 21, 2014

Caramelized Red Onion and Brie Stuffed Scones

There are some things that Bryan and I will just not ever agree on. We are both too convinced of our rightness. One is the pronunciation of "Don" versus "Dawn", which creates an argument that inevitably follows from any discussion of Mad Men. Another is whether or not the time for light wash jeans has come and gone. I've hidden articles of clothing when they appeared a tad too often, which was successful until he realized why they were missing and hid my work pants. My dislike of doing laundry meant that the standoff couldn't last very long. Lastly, and perhaps least productively, we like to argue about scones.

Monday, July 23, 2012

My Favorite Biscuits

Growing up, I was always in the middle of reading multiple books at once. I would start one and  then maybe four more, only to leave most of them unfinished.  I've applied this habit to things throughout my life from books to art projects, college majors, and now blogging. Over the past couple of months I started multiple blog posts only to decide they weren't good enough. Before I knew it, months had passed I and I thought I had better post something amazing. I tried out fancy new recipes and looked over old favorites, but out of all of those recipes it was these biscuits that excited me most. 

Monday, April 30, 2012

Homemade Pasta

My time in pastry school is almost over. Oh, how I have been counting the ways. Seventy-two hours of class. Twelve days. Three weeks. One and a half courses. One more ironing session (if I’m lucky). No more shining shoes. The end is so close. In June I will start an internship, and it feels like a fresh start is coming. I cannot wait.