I'm pretty sure my job at Pennington is coming to a close due to budget cuts and the like so I will try to make some money doing what I love, the way I like to do it....at least until med school.
With the new so-called "baking business" which has made a total profit of about $70 for about 20+ hours of work and the school work I've been half-assing, I haven't had much time to post but here are a few of my recent creations (some purchased, some for family & friends).
Pumpkin Cream Puffs!
So light and delicious, I kind of improvised for this recipe, I'm not even sure I could replicate it exactly if I wanted to. I just made a basic cream puff and piped in a whipped cream/pumpkin puree/pumpkin spice/left over cream cheese icing concoction. A nice light dessert to follow a heavy thanksgiving meal.
White Chocolate Pumpkin Cheesecake
Just awesome. I topped mine with a almond whipped cream and a caramel drizzle to make it extra awesome. I sold one to my nurse friend from work and made another one for our family's thanksgiving, it was a hit.
Turkey Day Carrot Cake
My 3rd order for a carrot cake from my loyal RN friend from Pennington where I work. I decided to spice it up for her by decorating it with a toasted pecan turkey :)
My 3rd order for a carrot cake from my loyal RN friend from Pennington where I work. I decided to spice it up for her by decorating it with a toasted pecan turkey :)
Luscious Fudge Brownies
Made these for the first time, very rich and chewy. I topped them with chocolate ganache. Very elegant looking if I may say so myself. Sold these to my mom for a dinner she went to...I know weak, but money is money.
Amaretto Cheesecake
Light and airy, this cheesecake calls for amaretto liqueur and whipped cream. Definitely a unique spin on the classic. I read up and found out that letting it rest in the refrigerator for 1 to 2 nights helps meld the flavors so make your cheesecakes in advance! I also finally figured out the keys to keeping a cheesecake from cracking, here are my 4 tricks:
1) Don't over bake it, it should look wiggly in the center (about a 3 in circle of jiggle) when you take it out to cool & put it in the refrigerator.
2) Bake it in a non-springform pan so you can place it in a boiling water bath right before placing it in the oven. This means you'll have to line the bottom of the 8x3in cake pan with parchment paper so you can remove the cake via inversion later. Also, when you take it out of the fridge you'll need to place the pan over low heat to get the bottom of the cheesecake to un-stick.
3) Let the cheesecake bake for 45 min at 350 then another 45 min at 250 and finally shut off the oven and let it bake there for about 45 as the oven cools - cracking is often caused by drastic changes in temp.
4) Run a knife around the edges of the pan when you take it out of the oven to cool, the cheesecake will condense when it cools and if it sticks to the sides of the pan it will crack.
Happy Eating People! More to come soon, I've gotten orders for some cool stuff!
Happy Eating People! More to come soon, I've gotten orders for some cool stuff!
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