Blueliciousness! What you discover when you take an ice cream class

So I know I said that I was trying to make cookies that represented each state in the country. I might still continue with that (I mean I've made like 10 or 15 of them already so why stop now?). But I've got more ideas. Which is probably a bad thing. It springs from a class called Hot and Cold Desserts and, so far, we've only done the cold side of things. In other words, ice cream. I know, dangerous. Anyway, in the midst of trying to find new and interesting flavors, my partner decides he wants to make blueberry ice cream. Loaded with vanilla, whole and juice blueberries, and creamy flavor that any French-style ice cream should have, it is heaven. And, it's sitting in my freezer. Oops! How did that get there? Between the occasional spoonfuls of this heaven, and thinking about the Baked Alaskas we will be making with it, a new idea has surfaced. State ice creams. Yum! A new project is in the works. If only now I could make a deal with the ice cream man at the beach. Who needs snoopy pops when you can have soft serve blueberry, maple, or brown butter ice cream. Yes, I said brown butter ice cream. Smooth, fruity, sweet creamyness hitting the tongue. It almost makes up for the glares I get from my classmates. There are nearly too many options. It's a good thing that I'm going away for Spring Break, as there wouldn't be enough room in the freezer.

Tough cookies. Literally

So, I just finished Day 6 of my Cookies and Petit Fours lab. Mind you, I'd had a very relaxing weekend and hadn't gotten much homework done so I had gotten up early to work on my cookbook, the major project for this lab and biggest part of my homework, with only 6 hours or so of sleep. I was crossing my fingers that today would be a relaxed, easy day. Not so much. It turns out, that those nicely decorated, fondant-covered, bite-sized morsels that come in boxes by the dozen and cost $30 something dollars per dozen... well... let's just say their worth far more than $36 in the effort that goes into them! First, you have to make the frangipane (almond pound cake) batter, using the creaming method but being sure to get all the lumps out for best results. Then you bake the cake, coo/freeze it, then cut it and spread with raspberry jam (a see-through layer, mind you). Then you stack the layers and drape with colored marzipan. Then, you flip the cake over and cut it into 1" squares. If however, you forget to put parchment or powdered sugar underneath before you begin cutting, good luck removing the squares in one piece. Then comes heating and thinning the fondant, which likes a temperature between 98 and 102 degrees. Then you pour on the fondant, clean it up, put them in paper cups, and decorate with classic chocolate designs. Whew. And all that has to be repeated in two days, for the practical. And I thought I knew everything there was to know about cookies (I mean, 11,337 Swedish butter cookies seemed like a good enough explanation for this). Oh and we had homework.
Luckily, that wasn't as bad as I thought. In fact, the worst part about it was that it ruined my plans for getting my homework done this evening. But, I think they turned out pretty well. They are marzipan flowers. Take a look for yourself.
Sorry for the period of no posts... if there's any viewers out there that is. Had a busy week and a fun-filled weekend of baking with friends.
More coming soon!

A recipe for starters...

On my quest to begin making a cookie for each state, this was one of the first recipes I created. Now, I'm not saying I will give away all of my secrets or recipes, but this one is quite simply and a favorite!


Connecticut Cookies

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In the bowl of an electric mixer, cream:
3/4 cup butter
3 ounces cream cheese
1 1/2 cups sugar

Add, beat until smooth:
1 1/2 teaspoon vanilla
1 egg
1 egg yolk

On low speed, mix in (just until blended; DO NOT OVERMIX):
2 cups bread flour
3 tablespoons cornstarch
1 tsp nutmeg
1 tsp baking powder
1 tsp salt

Scoop out equal portions of the dough with a cookie scoop, roll in Demetra sugar, than place evenly spread (2” apart) on prepared cookie sheets).

Bake 10-14 minutes, or until the edges of the cookie are firm, and the middles set but still quite soft. Cool.

A look inside life at Johnson and Wales

From what was, for me, quite an unknown world of pies, to something I know almost too well, cookies. It's onto a new lab. But first, as look at all the deliciousness and creativity I stirred up during the last nine days of my lab. After all, today was just a day of the basics- chocolate chip cookies, ginger cookies, peanut butter... i could (and I had the chance) to whip them up on my own any day. Yesterday, that was a different ball game. But unlike sports, it was quite the enjoyable experience.
From apple, to blueberry, to strawberry chiffon (my favorite), to cream, to turtle, too... Oh yeah! pumpkin, pecan, and endless other possibilities, and a variety of cutesy tartlets. Yum!
But not all pies and tarts are alike. There's your average apple pie, and then there're the ones infused with nuts, spiked with rum, and paired with unusual flavors. There's cream pie, and then there's Duh Mocha Banana Cream Pie.
There's store bought crust, and then there's homemade crust...
You catch my drift.
Take a look at this mouthwatering photo video. Try to keep your tongue in your mouth though. If you are not in a dorm room and therefore have quick access to a kitchen, you might want to consider whipping up a midnight snack for yourself. There is nothing like a piece of whole fruit to start your rest off right. Ok, so that fruit might be cooked and wrapped in flakey, buttery crust, but it's so good, who really cares?
Yes, that's life here at culinary school. Splurge your taste buds for a few days, then have to drag yourself to the gym three days in a row.
But it's the good life. At least while you are working intensely in the lab. At the dorm, space is too tight, living is less then fair, and the atmosphere and roommate relationships change from day to day. Just when there was going to be a quiet Thursday, music blasts in the room and headaches spring out of nowhere.
This is when my own kitchen would be nice. Instead, I can only concoct recipes to be made sometime in the future. Or not.
That's all for now, recipes and more college stories to come.

Beginnings, endings and a big slice of pie

So, here's the start of my blog, on this Wednesday evening that feels like Thursday, and as my eyelids are beginning to droop and more studying remains to be done.

So here's my day: trying to finish a project that I only had the final information for after yesterday's class, then getting a quick bite to eat, going to an informational session, trying again to print the project but failing, then going to class to make 2 pies and 6 tartlets and garnishes in 4 (well, ok, 5).

That's life at Johnson and Wales. Every nine days (of class) means a new classroom, new assignments, a new project due, four more quizzes to prepare for, a new teacher to met, and many new skills to learn.

Don't get me wrong, however; culinary school is great.

Especially when you should really be a senior in high school.

But, more on that another day. For now, I am glad that my "Miss American Pie", "Duh Mocha Banana Cream Pie", "Passionate Puckers", and "Almondina Tartlets" have been made, and that I can move on to something I already know quite a bit about: Cookies and Petifours. Until another day, when I will more adequately introduce myself.