Everything fell together perfectly today! We finished our menu early today and I was able to finish before 3PM like I wanted and everything’s set up for next week. Although we didn’t make bear claws like I hoped we would today, but that’s alright.

I got the close to last minute idea of rolling some of the chocolate in toasted in coconut and finely ( Read more... )

I was planning on adding some mint flavoring to it but I was already done with the mix, so that was a bust. At least I had fun making it. :D

Our menus for this week and part of next week include:

Monday and Tuesday:

1. Classic Chocolate truffles
2. Croissant Dough
3. Vanilla Genoise Cake and Italian Butter cream for the cake
4. Cream Cheese Filling for the danish
5. ( Read more... )

Today was a very good day, I was able to get done with all of the tarts I started on and make extras since one group member I was filling in for showed up.

The cream filling for the fruit tarts were vanilla and I tried a different assortments of fruits including: fresh pineapple, raspberry, blackberry, and strawberry. I slipped at least two ( Read more... )

Unless I plan on changing my mind anytime soon, my schedule contains:

1. Artisan Breads/Baking Production from 6PM to 10:30 on Mondays and Tuesdays.
2. Management by menu from 6PM to 9 on Wednesdays.

I would’ve chosen Chocolate Confections and Centerpieces as one of the required classes I could’ve taken but because it began at 6:30AM that was an easy no.

( Read more... )

One dish out of five to be made: Eclairs with with chocolate glaze and a choice of different flavors of Pastry cream we can make for the filling. The team I was with did vanilla.

Tomorrow we’ll make Napoleons, carrot cake with cream cheese frosting, and fruit tarts; we also started the dough for some danish we’ll bake next week since it needs to sit ( Read more... )

Despite the fuck up with an early morning class that took my groups dough, today was one of those days where I was really on the ball. My instructor just gave our group some of the brioche dough his morning class group took (Mine was labeled Table 2 the other group had FB #2).

From then on, I had no mess ups or few mistakes made; it was like the to- ( Read more... )

Today, was not difficult at all. All we had to do for today was prep our chosen dough for today for it to be formed and baked tomorrow.The menu contained:

1. Brioche dough (I took care of this)
2. Challah, pronounced “holla”
3. Cornbread, cooked Texas style
4. Peanut butter cookies
5. Linzer dough

Monday and Tuesday’s menu contained pie with hard rolls on Monday. Each of us also learned how to make our own pie dough as well to really get a feel for it and how to do it.

Monday: For lab we had to bake our pies today so we can they can we be critiqued tomorrow or they can cook them in the gas oven or the deco oven.

Two of my group mates finished ( Read more... )

It's been so long since I've played them and it's really bringing me down a little. I miss collecting CC's and just playing them to relax; there's even the Sims 3 on the Wii that caught my eye but that costs $22.

Character’s Full Name: Robert Phillips

Age: 69

Sex: Male

Sexual Orientation: Straight

Sexual Habits and Views on Sex: He see’s sex as a way to relax and let loose, he likes to take his time to really hit the right spot.

Romantic Status: Married

Ethnicity and Skin Tone: Black American born in Brackettville, Texas; he has a very fair tone and has a slight ( Read more... )