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Pastry Student: Rising Like Doughmy exploration of all things foodie, including science and sanitation
http://pastrystudentrises.blogspot.com/
my exploration of all things foodie, including science and sanitation
http://pastrystudentrises.blogspot.com/
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Pastry Student: Rising Like Dough | pastrystudentrises.blogspot.com Reviews
https://pastrystudentrises.blogspot.com
my exploration of all things foodie, including science and sanitation
pastrystudentrises.blogspot.com
Pastry Student: Rising Like Dough: July 2009
http://pastrystudentrises.blogspot.com/2009_07_01_archive.html
Pastry Student: Rising Like Dough. My exploration of all things foodie, including science and sanitation. Friday, July 10, 2009. I'm taking a break from this blog, but am keeping it up for the archived info and photos. Saturday, July 4, 2009. Fellow Foodie Interview Chocolatier Art Pollard. Interested in the world of dark, yummy, luxurious chocolate? Friday, July 3, 2009. June Daring Bakers Challenge: Bakewell Tart.er.Pudding. Article for more history on the tarts, if you like. You really must try making...
Pastry Student: Rising Like Dough: April 2009
http://pastrystudentrises.blogspot.com/2009_04_01_archive.html
Pastry Student: Rising Like Dough. My exploration of all things foodie, including science and sanitation. Monday, April 20, 2009. Daring Bakers Do Cheesecake! The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge. While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Plan accordingly! 1 stick butter, melted.
Pastry Student: Rising Like Dough: May 2009
http://pastrystudentrises.blogspot.com/2009_05_01_archive.html
Pastry Student: Rising Like Dough. My exploration of all things foodie, including science and sanitation. Thursday, May 14, 2009. Blueberry Muffin Tops. YUM! These blueberry muffins, just out of the oven and slathered with a dab of butter, are so yummy that my curls nearly curl with pleasure as I'm inhaling them! 160;So it's a good thing they're kind of a pain in the butt to make (but isn't any good treat? Or I'd be whipping up a new batch every morning for breakfast! 3/4 stick (6 T) unsalted butter.
Pastry Student: Rising Like Dough: October 2008
http://pastrystudentrises.blogspot.com/2008_10_01_archive.html
Pastry Student: Rising Like Dough. My exploration of all things foodie, including science and sanitation. Sunday, October 26, 2008. Yesterday in baking class my new baking partner, Grace, and I got fancy in the kitchen. We whipped up chocolate cake bombes. Here's the first stage of production: cutting round circles from thin slices of chocolate cake, then pressing the circles into the mold forms:. After the cake base, the bombes are filled with piped mousse. Sunday, October 19, 2008. Then I quickly divid...
Pastry Student: Rising Like Dough: September 2008
http://pastrystudentrises.blogspot.com/2008_09_01_archive.html
Pastry Student: Rising Like Dough. My exploration of all things foodie, including science and sanitation. Sunday, September 28, 2008. It's All in the Garnishes. Here are our cutsie sweet nibbles in their garnished, presentation form. Thursday, September 25, 2008. Workin' the Assembly Line. So, the College is hosting several events this weekend to welcome the new president on board. Of course, where there are people, there must be food (so they will willingly sit through long-winded speeches). HA! 2) As i...
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Pastry Story - Pastry Story
At a time when the rivers were made of chocolate and raindrops were sprinkles, there lived a pastry family. These cute pastries had magical powers that could bring everlasting joy and happiness to everyone they met. They called each lovely and wonderful moment they created a Pastry Story. They are still around today and are living blissfully in a magic oven so that they can continue to create more Pastry Stories. Be enchanted by these cute pastries and let them sweeten up your day and your loved ones!
pastrystudentrises.blogspot.com
Pastry Student: Rising Like Dough
Pastry Student: Rising Like Dough. My exploration of all things foodie, including science and sanitation. Friday, July 10, 2009. I'm taking a break from this blog, but am keeping it up for the archived info and photos. Saturday, July 4, 2009. Fellow Foodie Interview Chocolatier Art Pollard. Interested in the world of dark, yummy, luxurious chocolate? Friday, July 3, 2009. June Daring Bakers Challenge: Bakewell Tart.er.Pudding. Article for more history on the tarts, if you like. You really must try making...
:pastry studio
Friday, January 1, 2016. As we turn the page into the 2016 winter season, I’m drawn to the fabulous trio of nuts, spice and chocolate. And although I tend to go with almonds and pecans most of the time, I do love toasted walnuts in pastries and desserts. California just happens to. Produce about 99% of the nation’s walnuts so they're readily available here. Rich in plant-based omega-3, walnuts have a unique flavor all their own. Here’s wishing everyone a very HAPPY NEW YEAR! Add the espresso powder to th...
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