Roasted Pumpkin Creme Brûlée

Roasted Pumpkin Creme Brûlée

Whether it’s cheesecake, ice cream, or the loaf from Starbucks (I want the recipe!), pumpkin is one of my favorite ingredients in the fall and winter seasons. This year, I decided to try something different and serve up creme brûlée in mini pumpkins. I’m a sucker for individual presentation and these couldn’t be any cuter!

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Peach and Ginger Galette with Mascarpone Cream

peachandgingergalette

I know I’ve been MIA but I’m busily preparing for a re-design/re-launch so excuse the bare bones appearance of my blog. xoxo Jenn

I spent 3 hours making pasta last night and had the brilliant idea of making a tart this morning, before work. Looking back, I think I needed the pastry fix because pasta was way out of my comfort zone. It was truly the first time I’ve done it from scratch and while fun, I definitely need more practice.

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Marshmallow Snowmen

snowmen

Let’s all sing together now shall we? “Do you wanna build a snowman…” or perhaps just the faces in this case. I was inspired to make these marshmallows after seeing a set at Williams-Sonoma during the Christmas holiday. I used my favorite recipe, Vanilla Marshmallows, from the Bouchon Bakery cookbook. For the lovable faces, I melted chocolate and whipped up a batch of royal icing.

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Lavender Shortbread Wreaths

wreath-cookies

Happy Holidays! I told myself I’d keep things simple this season and make just one shortbread recipe for all my gifts, bake sales, cookie swaps and parties. I saw the gorgeous shortbread wreath on the December cover of Bon Appetit Magazine and I HAD to have/make it.

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Bouchon Bakery: English Muffins

english muffins 1

In pastry school, I fell in love with homemade English muffins and I’ve been obsessed with making them ever since. Taste them fresh and you can never go back to store-bought, unless of course, you’re in a pinch and need some for your egg bennies. Last year, I made Napa’s Model Bakery English muffins, my favorite. The bakery cooks them on a cast-iron griddle with a lot of clarified butter so the muffins get super crisp and almost flaky. So good.

So how do Bouchon Bakery’s English muffins compare? The main difference is in the cooking method. They’re baked vs griddled. Second, the recipe calls for a (4 day) starter. The things I do for homemade goodness. Read on to find out how I did with this recipe.

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