Every year at the bakery I work a catered event in Maine at a girl’s summer camp where I make a whole lot of fudge. The girls love it and I do too. I love making different flavors and seeing what will be their favorite flavor that year. Last year it was S’mores flavor where […]Read More Easy Chocolate Fudge
Ice cream is so amazing to make. You can use SO many different flavor combinations that once you have a grasp on the basics and a good feel for your machine the sky is the limit. I made a video recently on how to make chocolate ice cream at home. I have a Kitchen Aid […]Read More Chocolate Ice Cream!
I love cheesecake. I know I say this about a lot of things I bake, but cheesecake was the first thing I made that other people told me I was good at baking. I first started making this cheesecake recipe when it was shared with me by my co-worker Lauren when I was on the […]Read More Cheesecake
Almond Poppy Cake Makes 1 Loaf This is one of my favorite quick loaves to whip up for use either for breakfast or a snack. We have even had customers that claim to use slices of this cake for their favorite base from shortcake during strawberry season. It smells heavenly when baking because of all […]Read More Almond Poppy Cake
Everyone seems to think that creme brûlée is something you buy in a fancy restaurant, not make at home. BUT IT’S SO EASY!! No really, it is. As long as you have the best ingredients available, you are good to go! Heavy cream, sugar, egg yolks, vanilla. That’s it. All available at the grocery store. […]Read More Creme Brûlée
This is a panna cotta that has a lovely silky texture and fresh taste, but really, it’s a other panna cotta formula that I use all the time. You may substitute the sour cream with any dairy you’d like. Some of my favorites are buttermilk and yogurt because I love the acidic tang it adds […]Read More Sour Cream Panna Cotta
I spend a lot of time both in coaching sessions and in class yammering on about what makes a good plated dessert in a restaurant. There are lots of opinions on this in the Pastry Industry I’m sure, but this is the guideline I like to use. I’ve included my “dessert mother sauce” list because […]Read More Developing a Plated Dessert
I have been super busy scaling recipes all ways to Sunday for my fall classes, as well as stuff we have added to the bakery lineup. So, while I normally like to add a post that have photos and “how to” comments, I’m going to be posting the recipes without much extra. The main purpose […]Read More Lots of new recipes coming soon!
Is there anything more iconic to the holidays than cookies? I love making cookies. It’s so humbling, yet the creativity options are endless. Don’t have much time? Make some quick chocolate chip. Feeling like chocolate? Sables are the way to go. Feeling nostalgic? Time for my Nana’s Italian White Cookies, flavored with anise and decorated […]Read More Sugar Cookies
New England Gingerbread is one of my most favorite perennial recipes. It was a recipe originally thrust upon me by a chef at a hotel I was baking at. We baked it in pullman loaf pans (large square shaped pans usually about 12″ long) and sold it as slices with ice cream and butterscotch sauce. […]Read More New England Gingerbread