>Did anyone try making the brigadeiro? Easy, right? I made it twice in two weeks, once for my First Year Seminar Class, and another for Nosotra’s Mesa final goodbye dinner. Two trays (and also see the pearl detail? they added a elegant touch) Also I have plenty of new recipes to share, including one today! I hope you enjoy ? And have no fear, as soon as the calm after the storm arrives, I will be back to business! They were having a birthday meeting! =] Yes, the frosting is died pink for a CoutureCook touch. I’m posting photos of the red velvet cupcakes I made for the Smith College group SmithSTAND. In terms of catching up on my blog, I have some crazy exciting new orders, so don’t worry they’ll be posted soon. Her work is beautiful, and I am honored to get this opportunity! I will still go to watch, and get to meet Dede! Words cannot describe how excited I am to finally have the opportunity to meet her. On Thursday, I will be heading over to UMASS to see the incredible Dede Wilson! There will be a cupcake battle there, but I can’t participate because I’m not on the UMASS meal plan. I am working very hard to reach that goal, by the 5th of May. After, I will be home relaxing and getting ready for my trips to Honduras and Japan! I have been fundraising like crazy, and still have $650 to raise for Honduras. I’ll stay the week at school to finish that up, and do some work. I am going to be done with class on Friday, but have 3 final papers and a take home logic exam. On another note though, I am increasingly busy with classes and what not. I hope it all works out, it would definitely make this upcoming semester incredible. They’re not artificial and use real ingredients- perfect for me to have around when I want to take a break from the kitchen! the Chocolate Soufflé Puds Re-Using the Ramekins idea from the Gü Facebook PageĪ little over 20 days, and I miss my blog more then anything! I apologize for my business, but academics do “come first.” Next semester though, I will be taking intro to entrepreneurship at UMASS and an Archaeology of Food class at Amherst College! The best part about this classes is that they will enable me to continue my foody-isms. Some of the desserts come in these beautiful, reusable glass ramekins. The branding is amazing, the chic packaging and decadent flavors is so refreshing to see in the chilled section of the grocery store. They are a line of delectable desserts, in individual sized portions, from chocolate soufflé to cheesecake, and fruit slices. Braised Short Rib with reduction, roasted root vegetables, and parmesan polentaĪlso, since I’ve been living on my own in an apartment here in Ithaca while doing the culinary program, I’ve discovered the most amazing new product to come to Wegmans for those with a sweet tooth: Gü Puds. I’m finally starting to build an idea of what the rest of my life looks like, and in that I take great comfort. While birthdays have been difficult for me, after my grandmother passed away, I feel good this year. While I’ve always focused on pastry, it is so beneficial to work on knife skills, and prepare savory foods.įriday was my twenty-first birthday. I am so excited, and cannot wait to get more familiar with classic cooking techniques. In addition to the hotel school, I’ll be spending a semester and change at the CIA getting an Associates in Culinary Arts. For the last two weeks, and for one week, I have began my extended studies program at the Culinary Institute of America. I’ve been so busy, I haven’t left any time for myself.