Butter Pecan Cupcakes with Praline Frosting (4/24)

This was my most difficult frosting, but it is , in my opinion, my finest.

Regular size:

And miniature!

Chocolate Chip Brownie-Graham Surprise! (4/20)

So my recipe was a HOUSE OF LIES for these. Pretty much had to make them up as I went along! Fudgy chocolate chip brownie with a secret layer of graham cracker in the middle. Surprise!

Happy 4/20, all.

Mini Funfetti Cupcakes (4/14)

With homemade raspberry buttercream.

And sprinkles!

Pear Custard Bars (4/10/2010)

Almond cookie crust, cream cheese custard filling, and sliced pears spiced with cinnamon and ginger.

Six-Cheese, Garlic, and Herb Pizza (4/3)

Mozzarella, Ricotta, Provolone, Parmesan, Romano, and Fontina cheese. Basil, oregano, garlic, pepper, and fennel seed. Dough from scratch. BAM.

Strawberry Cheesecake Cupcakes with Lemon Buttercream

Baked with cheesecake filling.



















These earned me 3rd Place in the Drexel Dessert Bake-Off.

Souffles and Crepes Workshop (3/25/10)

My sister Hannah and I, aproned up for Souffles and Crepes at the Seasoned Chef Cooking School in Denver (highly recommended!)

Brown sugar crepes with sweet ricotta filling.

Topped with strawberries macerated in Grand Marnier.

Cheese Souffle. This was absolute heaven.

Crepes Suzette with orange curd filling.

Topped with citrus-caramel flambe sauce. This was the best crepe, in my opinion.

Tarragon crepes with creamed spinach filling. I made the creamed spinach myself, but couldn't taste it because we made it with chicken stock. What a shame. The crepe itself was lovely, though!

Roasted green chile, corn, and cheese souffle, looking so elegant!

Unfortunately, the chocolate souffles were gone SO fast I couldn't even snap a picture. But let there be no doubt that they were beautiful and delicious.

This was a wonderful class. I've never made a souffle or a crepe in my life, but now I feel confident enough to whip up a batch right now, even without a recipe. The Seasoned Chef Cooking School teaches technique, not recipe, and gives you the skills you need to improvise and create on your own. If you ever get a chance to take a class there, do it! They fill up fast!